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
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At A Glance

  • Serves 6 people

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