petit pots au chocolate
Petit pots have always had the sophisticated edge over chocolate mousse with their exquisitely silky texture, achieved here by combining dark chocolate with a little milk. These particular little pots have Spanish overtones with their hint of spice and a chocolate almond on top. But for die-hard chocogolics you could serve hem austerely, less the spice and decoration, and for that matter less the creme fraiche.
Serves 6
225ml double cream
180ml full-cream milk
4 medium organic egg yolks, whisked
90g milk chocolate, broken into pieces
150g dark chocolate (abt 50% cocoa), broken into pieces
1/2 teaspoon vanilla extract
1/3 teaspoon ground cinnamon
120g creme fraiche
6 chocolate almonds (optional)
Instructions
Bring the cream and milk to the boil in a small non-stick pan, and whisk it onto the egg yolks which should thicken into a thin custard instantly. Pass this through a sieve into a bowl, cover the surface with clingfilm and leave to cool.
Gently melt the chocolate in a large bowl set over a pan with a little simmering water in ot. Whisk in the cooled custard in 2 goes, then stir in the vanilla and cinnamon. Divide this between 6 150ml ramkins or other little pots or coffee cups of a similar size. Cover and chill for several hours. Drop a heaped teaspoon of creme fraiche on top of each little pot and decorate with a chocolate almond if wished. Cover and chill for a further few hours or overnight.
Serves 6
225ml double cream
180ml full-cream milk
4 medium organic egg yolks, whisked
90g milk chocolate, broken into pieces
150g dark chocolate (abt 50% cocoa), broken into pieces
1/2 teaspoon vanilla extract
1/3 teaspoon ground cinnamon
120g creme fraiche
6 chocolate almonds (optional)
Instructions
Bring the cream and milk to the boil in a small non-stick pan, and whisk it onto the egg yolks which should thicken into a thin custard instantly. Pass this through a sieve into a bowl, cover the surface with clingfilm and leave to cool.
Gently melt the chocolate in a large bowl set over a pan with a little simmering water in ot. Whisk in the cooled custard in 2 goes, then stir in the vanilla and cinnamon. Divide this between 6 150ml ramkins or other little pots or coffee cups of a similar size. Cover and chill for several hours. Drop a heaped teaspoon of creme fraiche on top of each little pot and decorate with a chocolate almond if wished. Cover and chill for a further few hours or overnight.