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We serve this Chocolate Cherry Clafouti (16
to 20 servings) on Thursday mornings as part of our chocolate covered Wednesdays.
For brunches we pair it with Korbel
Moscato Frizzante
. At the Camellia Inn we love chocolate,
so every Wednesday we cover our guests - inside and out in chocolate with
chocolate soap, chocolate treats, chocolate body paint and for breakfast a
chocolate dish.
This is a favorite on Thursday mornings as part of our
“Chocolate Covered Wednesdays.” We describe it as a “baked crepe” to our inn
guests. It
combines the Old World charm of
Limousin region of
France with the very best of Wine Country. This lovely desert champagne from
Korbel combines to makes brunch even more memorable.

Chocolate Covered Wednesdays’ Chocolate Cherry Clafouti


3 eggs

1 c + 2 T sugar

1/2 c + 1 T flour

1 c + 2 T heavy cream

1 stick butter

Pinch of salt

¾ c mini chocolate chips

2 c pitted cherries

Preheat oven to 400 degrees. Grease two 10" quiche pans and arrange chocolate chips and cherries in bottom of pans. Combine eggs, sugar, flour, cream and salt in food processor and blend until smooth. Pour 1/2
mix into quiche pans and bake 15 minutes. Melt 1 stick of butter, cool
slightly, then combine in food processor with remaining batter until mixed.
Pour over partially baked mixture and bake for another 15 minutes. Cool 10
minutes, sprinkle with powdered sugar and serve. Although the cherries and chocolate
are a fabulous combination, you can substitute another fruit or berry and even
skip the chocolate chips. Adapted from a recipe in “Morning Food” by Margaret
S. Fox

Views: 5

Tags: brunch, camellia, chocolate, county, covered, healdsburg, inn, korbel, sonoma, wednesdays


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