Chocolate Pots de Crème

Chocolate pots de crème (little pots of chocolate cream) are a classic French speciality. With a texture somewhere between a light chocolate mousse and a silky chocolate custard, they make a wonderful dessert for a Valentine’s Day dinner or any special occasion. The cream is delicate, smooth and melts in your mouth. Best of all, it takes very little time to prepare, making it an easy yet impressive dessert.

Serves 6.

Ingredients for chocolate pots de crème:

• 280 g milk chocolate (30% cocoa solids)
• 90 g dark chocolate (70% cocoa solids)
• 250 ml milk
• 250 ml double cream
• 55 g caster sugar
• 5 large egg yolks

Finely chop both chocolates and place them in a heatproof bowl (chocolate chips can also be used).

Pour the milk and double cream into a saucepan. Stir together and bring to the boil. Meanwhile, before the milk mixture comes to the boil, place the egg yolks and sugar into the bowl of a stand mixer. Using the whisk attachment, beat until pale, light and fluffy. Add half of the hot milk mixture to the egg yolk mixture and whisk until combined. Pour the milk and egg mixture back into the saucepan containing the remaining milk mixture and heat gently over a low heat, stirring continuously with a spoon. Cook until the custard thickens slightly and lightly coats the back of a spoon. It should remain relatively thin. Immediately remove from the heat and do not allow it to boil, otherwise the custard will curdle.

Pour the hot custard over the chopped chocolate and leave undisturbed for 2 minutes. After 2 minutes, blend the mixture using a hand blender until completely smooth, about 1 minute. Alternatively, transfer it to a jug blender and blend until smooth. Pour the mixture into serving pots, ramekins or small glasses and chill in the refrigerator for several hours.

Serve with crème fraîche, whipped cream and grated chocolate. Store in the refrigerator.

Enjoy!

Recipe source: Food & Wine.