Mazamorra morada is a popular Peruvian dessert made from purple corn, which is boiled with fruits and spices to create this sweet jelly. In Peru it’s often served alone or on top of rice pudding. This twist, where we team it with a sumptuous dark chocolate pot, is a new way to serve it up.
Makes 6 pots
200g good quality dark chocolate (we recommend a minimum 85% cocoa)
125ml double cream
65g mazamorra morada mix
Cinnamon, to sprinkle
Whipped cream, to top (optional)
Break up the chocolate into pieces. Melt in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.
Add 100ml hot water (you can use the water from the pan if you used this method) to the chocolate. The water must be added slowly and gradually to avoid the chocolate splitting. Add the double cream and stir well until consistent.
Spoon the chocolate equally into champagne flutes or ramekins and pop in the fridge.
Then prepare the mazamorra. Add the powder to 100ml of cold water and stir well until dissolved.
In a pan, bring 350ml of water to the boil. When its at boiling point, at the dissolved mazamorra and keep boiling, whilst stirring for a couple of minutes until it starts to thicken. Turn off the heat.
Wait for the mazamorra to cool, then spoon on top of the chocolate in the champagne glasses.
If desired, top with a little whipped cream. Sprinkle with cinnamon and grated lime zest.