Chocolate Pots
Over a year ago
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Ingredients
- 100g Dark Chocolate
- 1 vanilla pod or vanilla essence
- 100ml whole milk
- 300 ml single cream
- 2 level tbsp caster sugar
- 3 large egg yolks
- 1 large egg
Accompaniment
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Method
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1
Preheat the oven to 150c. Break the chocolate into a heatproof measuring jug.
Make a slit in the vanilla pod and scrape out the seeds. Put the pod (or a few drops of vanilla essence)and seeds in a pan with the milk , cream and sugar. Heat until just below simmering point.
Pour the hot cream onto the chocolate and stir until melted and smooth. Set aside for 15 minutes, then remove the vanilla pod.
Lightly beat the egg yolks and whole egg in a bowl with a balloon whisk until just blended. Pour into the chocolate cream in a thin stream, gently whisking all the time. Strain through a sieve back into the jug.
Pour into four heatproof pots and put them in a roasting tin. Boil a kettle of water and pour in enough hot water to come halfway up the pots. Cover with foil and cook for 45 minutes.
Remove the foil and lift out the pots. Serve chilled.
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