Petit pot au chocolat
( SERVES 6 )
Photo by Tamara West
6
For those times when you need a chocolate fix, Warren Elwin provides
Ingredients
| 4 tsp | Caster sugar |
| 3 | Eggs, yolks only |
| ½ | Vanilla pod |
| 1 piece | Orange peel |
| 250 ml | Cream |
| 170 g | Dark chocolate, 72% cocoa |
Directions
- Beat egg yolks with sugar until pale and doubled in volume.
- Into a pot add cream, vanilla pod and a piece of orange peel. Heat until scalded but not boiling.
- Break chocolate into a bowl and strain the cream on to it. Stir until melted. Whisk into the egg yolks and strain mixture evenly into small espresso-sized cups.
- To create a bain marie, place cups into a deep ovenproof dish, and fill the dish with boiling water, up to half the height of the cups.
- Bake in a 150C oven for 1 hour.
- Remove from the dish, cool and then chill to serve.
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