Petits pots de crème au chocolat


You'll need

250 ml (1 cup) pouring cream 250 ml (1 cup) milk Scraped seeds of 1 vanilla bean 4 egg yolks 80 gm raw caster sugar 300 gm dark chocolate (70% cocoa solids), finely chopped To serve: créme fraîche, Dutch-process cocoa and cigar biscuits (optional)

Method

  • 01
  • Bring cream, milk and vanilla seeds to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale. Add cream mixture and whisk to combine. Return to pan and stir continuously over medium heat until mixture coats a spoon thickly (4-5 minutes). Remove from heat, add chocolate, whisk until smooth and combined, then divide among six 150ml serving jars or glasses. Refrigerate until completely chilled and set (3 hours). Serve topped with a dollop of créme fraîche, dusted with cocoa, with biscuits for dipping.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool