Name: Petits pots de crème au chocolat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 250 ml pouring cream (1 cup); 250 ml milk (1 cup); 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)

Petits pots de crème au chocolat

Australian Gourmet Traveller recipe for Petits pots de crème au chocolat

Serves 6

Prep

15M

Cook

10M

Total

25M

Serve these pots of rich velvet-textured chocolate with crisp biscuits for dipping – shop-bought cigar biscuits are perfect.

Ingredients

250 ml pouring cream (1 cup)

250 ml milk (1 cup)

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

Main

1.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.