Chocolate pots are a new thing to me. I’ve heard of them before, but never made them.. now I’m kicking myself for not making them all my life 😉 they’re simple and delicious.. and you probably have all the ingredients you need to prepare them- on hand 😉 so , let’s get started.
For 4 portions you will need:
175g of dark chocolate
250 of whisking cream
1 tbsp of brown sugar
1 tsp of vanilla extract
4 egg yolks
For the topping you will need:
About 40ml of whisking cream
1 tbsp of coffee essence ( 1 tbsp of instant coffee disolved in 1 tbsp of hot water)
Mocca beans for decoration.
You will also need 4 ramekins – ovenproof.
So,all you need to do is heat up the cream in a small pot, add your vanilla, sugar and chocolate to it and mix, until it’s all melted (but doesn’t boil). Let it cool for a few minutes. When it’s room temperature, add your yolks- one at a time- and mix it in well, quickly. The mix will thicken slightly. If you have the time- pass the batter through a sieve. Divide it between 4 ramekins, and put into a baking tray. Fill the baking tray up with water, so it goes up to 2/3 height of the ramekin, be careful not to pour any water into the ramekins!
Bake in a preheated oven – 150C- for about 30-35 minutes , or until they’re JUST set. Take them out and let them cool completely, before putting them into the fridge for about an hour.
While they’re cooling, whisk up your cream with a tsp of sugar and 1 tbsp of coffee essence. Once the chocolate pots are cooled, decorate the top with coffee cream and a mocca bean.