Pots au chocolat

Yield: 3 Servings

Measure Ingredient
50 grams Dark chocolate
75 millilitres Double cream
100 millilitres Milk; plus...
2 tablespoons Milk
4 tablespoons Sugar
1 teaspoon Instant coffee powder
2 larges Egg yolks
1 \N Whole egg

This recipe is a hit. Dark, velvety chocolate pots that melt in the mouth and flavours that linger on the palate. Truly delicious.

Melt the chocolate in a bowl set over simmering water. In a heavy saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the boil, stirring. In a small bowl combine 2 tbs of milk with the coffee powder and stir into the milk mixture with the chocolate.

Beat the egg yolks with a whole egg and the remaining sugar until well blended. Add the milk mixture in a stream, whisking all the time.

Pour into three ramekin dishes and set in a pan of water. Cover with foil and bake at 170 degrees C / 325 degrees F / gas 3 for 20-25 minutes or until just set. Remove and cool for 5 minutes. Uncover and cool completely. Chill for at least 3 hours or overnight. Garnish with a dollop of cream just before serving.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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