This “little chocolate pot” is an absolutely delicious, rich, chocolatey cream. Bliss in chocolate!
Ingredients (serves 8):
600ml ( 2 1/2 cups) cream
4 egg yolks
50g (1/4 cup) sugar
45ml (3 tblspoons) water
225g (1 1/8 cup) medium dark chocolate (I use half milk and half dark chocolate)
Preheat the oven to 180°C (82° Farenheit). Prepare 8 individual souffle pans (holding 75ml – 5 tblspoons each) on a on a deep baking tray.
Bring the cream to a boil in pot stirring frequently so it doesn’t scorch.
Mix 3 eggyolks, the whole egg and half the sugar in a bowl.
Add the hot cream and mix well.
Heat the water with the remaining sugar in a second, smaller pot. Stir frequently.
Turn the heat off and add the chocolate stirring until the chocolate has melted.
Mix the remaining egg yolk into the chocolate mix.
Now mix the chocolate mix into the cream mix and stir well.
Now pour the mixture into the pans and pour hot water onto the baking tray filling it about half.
Bake for about 25 minutes then leave to cool for about 45 minutes.
Decorate with cream and chocolate chips or with a caramale crust.
Or, for a special effect, pour high percentage rhum on top and flambè in front of your guests.
Did you try this recipe? Let me know what you think, did you like it? Do you have any questions or suggestions? Let me know, leave a comment or send me an email using the contact form below or using my contact details.