It got pretty hectic - I forgot to put the walnut meal in the pastry for the chocolate tart and I officially hate cutting up butternut pumpkin (first time, so I had no idea how hard it was). However, when we sat down to the delicious quiche and salad (both recipes provided by Exclusively Food, by the way), all the tension just dissipated and it was an awesomely yummy dinner.
The chocolate tart literally took HOURS to bake in the oven (I have no idea why, ask Donna Hay) and when it came out, still didn't look too good which was probably due to the fact that I was doing 10 things at the same time while melting the chocolate. I hated it on sight because it looked so ugly but T raved about how good it was and how it was "the best dessert you've ever made". I thought he was just saying it to make me feel better but he has had a huge amount of it ever since (only a small slice left in the fridge now) so I guess it wasn't bad. I had a tiny spoonful but as I'm not a fan of dark chocolate, didn't like it much. No photos of the chocolate tart because it looked hideous.
So this all happened about a week ago and while I was looking up recipes that used lots of egg yolks, I came across one from Exclusively Food - Chocolate Pots! Since I had heaps of the frosting left over from my Lemon Angel Food Cupcakes, I decided to make another batch of those (this time I could actually pipe the frosting because it had hardened from sitting in the fridge) and use the egg yolks to make the chocolate pots. Managed to do that yesterday and because I was only doing one thing at a time, stirred the chocolate and cream over heat CONTINUOUSLY and got a lovely, smooth mixture which I then ran through a sieve. Refrigerated overnight and voila! Beautiful chocolate pots.. woohoo!! Yummy too, recipe is highly recommended!