Rich chocolate pots

Rich chocolate pots

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How I cook
Serves
6
Photographer
Jason Lowe

These little chocolate pots are rich and decadent, but each ramekin holds no more than a few mouthfuls. A lovely indulgent way to round off a meal.

Ingredients

Quantity Ingredient
125g good-quality bitter chocolate, such as valrhona, coarsely chopped
300ml double cream
300ml whole milk
50g caster sugar
6 organic free-range large egg yolks
1 1/2 tablespoons cointreau or grand marnier

Method

  1. Preheat the oven to 150°C. Melt the chocolate together with half of the cream in a heatproof bowl set over a pan of gently simmering water, making sure that the bowl is not in direct contact with the water. Stir occasionally and, once the chocolate has melted, remove from the heat.
  2. Warm the remaining cream with the milk and sugar in a small saucepan, stirring, until the sugar has dissolved. Whisk the egg yolks in a bowl and then pour on the warm milk mixture, whisking as you do so. Pour the mixture through a fine sieve onto the melted chocolate, stirring all the time to combine. Finally stir in the liqueur.
  3. Spoon the mixture into 6 ramekins or custard pots and stand them, a little apart, in a roasting tin. Pour enough hot water into the roasting tin to come halfway up the side of the ramekins. Bake on the middle shelf of the oven for about 45 minutes until the custard is just set around the edges but still soft in the centre.
  4. Leave the custards to cool in the bain-marie; they will continue to firm up as they cool. They will keep well for several days in the fridge, though they are nicest eaten a few hours after removing from the oven.
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