You will be too as Coo coo for cocoa Mustard once you try it!
One of my best food experiences in Italy dates back to 2011. It was a hot summer August night in Senigallia where my family and I have been vacationing since I was a child.
The evening ended with an epic but simple meal at Cedroni’s Aniko, where the world renowned, 2 stars Michelin chef sells his seafood charcuterie. Simple setting, no frills. The food is the shining star.
That is where I “met” the chocolate mustard for the first time. Who could think of something like that? Smooth and rich, spicy or not, tastes great with any roasted meat or fish.
Since them I tried to reproduce it with cranberries, pear jam ….you name it.
Disarmingly easy and incredibly tasty!!
Makes a small 8oz jar
4 T packed light brown sugar
5 T Colman Mustard powder
3 T apple cider vinegar
1 T vegetable oil
1 T plus 1 t Honey
1 egg beaten
4 T Euphoria chocolate dark buttons chopped, or semi sweet chocolate not chips.
Blend all the ingredients to smooth with a blender, transfer to a double boiler.
Stirring constantly, bring to 160° and immediately remove from heat or egg will curdle. Let cool, stirring. Keeps 2 weeks refrigerated.
Warm up lightly before using. Keeps about 2 weeks tightly jarred and refrigerated. A little coo coo recipe, for cocoa lovers.
Mangia and enjoy!
