If you made or are planning on making the Candied Lemon Cake from my previous post (by the way, if you did I would love to hear from you) you might wonder what to do with the 6 egg yolks you will be left with. Cocoa Chocolate Pots de Crème is the answer.
I much prefer dark chocolate to sickly sweet chocolate where you don’t get to enjoy the wonderful chocolate flavours as they have been smothered with too much sugar. For this recipe I used Lindt 70% Cocoa chocolate, but you could use whatever chocolate you prefer. Just make sure it’s good quality chocolate.
If you are having friends over for dinner I think these little beauties would make a wonderful dessert, topped with fresh fruit such as strawberries, blueberries, bananas or even pears along with a dollop of cream. While these pots of chocolate may not look as impressive as a macaron or a beautiful layer cake, one spoonful is enough to convert you to their simple pleasure.
Lindt’s 70% cocoa chocolate range is my favourite to use in baking. What is your favourite chocolate to use for your baking?
Chocolate Pots de Crème
- 140g of Lindt 70% Cocoa chocolate or other good quality chocolate of your choice, chopped
- 1 teaspoon of vanilla extract
- 400ml of thickened (heavy) cream
- 125ml (1/2 cup) of full fat milk
- 6 egg yolks
- 1/4 cup of caster sugar
- a pinch of salt*
*I learned from the lovely Ina Garten that a touch of salt really brings out the flavour in chocolate.
- Preheat your oven to 150 celsius (300 farenheit) and place 4 to 6 ramekins (depending on the serving size you want) into a roasting pan.
- Place the milk, cream and vanilla extract into a saucepan and bring to a boil over a medium heat. Remove from the heat and stir in the chopped chocolate and stir until smooth. You might like to use a whisk here to ensure a smooth consistency. Set aside.
- In an electric mixer fitted with a whisk attachment whisk the egg yolks, salt and sugar together. The egg yolks should not be foamy, all you are aiming to do is combine the egg yolks, sugar and salt.
- With the mixer still running slowly pour in the chocolate, milk and cream mixture and mix until combined. Strain through a fine mesh sieve into a jug. A jug will make it easier to pour the mixture into the ramekins.
- Pour the mixture into the ramekins. Fill the roasting pan with hot tap water until it comes halfway up the side of the ramekins.
- Cover the tray with foil and bake for 45 to 50 minutes or until the custard is lightly set but jiggles when moved. Chill for at least 3 hours before serving.
- Serve with a dollop of cream and fresh fruit.