Petits pots au chocolat

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olive magazine

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1. Heat the oven to 140C/fan 120C/gas 1. Heat the cream until almost boiling, then take off the heat. Stir the chocolate into the cream until it melts.
2. Beat the egg yolks, sugar and vanilla extract in a bowl, then pour over the chocolate cream, mixing well. Taste and add a little more sugar if it isn't sweet enough for you. Pour the mixture through a sieve into a jug. Divide the mixture between 4 small heatproof glasses, ramekins or espresso cups and put them in a deep ovenproof dish. Pour enough boiling water into the dish to come halfway up the sides of the glasses. Carefully lift into the oven and cook for 1 hour.
3. Remove from the bain-marie, cool then chill for at least 3 hours and up to 3 days. Serve as they are or with a little single cream poured over the top.

Know-how

Cooking in a bain-marie (dish of hot water) stops the pots overcooking and gives them a silky texture.

Per serving

332 kcalories, protein 6g, carbohydrate 17.2g, fat 27 g, saturated fat 14.6g, fibre 1.5g, salt 0.07 g

Latest comments and suggestions

• Belkey

  27 December 2007

  Belkey rated and commented on this recipe

  

  I found that this recipe did not work very well, the pots rose in the oven and boiled over. They did subside when removed but left a two-textured pudding, it being more "cakey" on the half that was above water level.

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• Jills

  28 December 2007

  Jills commented on this recipe

  This was delicious. I made 6 in small espresso cups and made the water come nearly up to the top in the bain marie. A squirt of cream and mmmmm...

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• Little Red Courgette

  11 February 2008

  Little Red Courgette rated this recipe

  

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Ingredients

• 284ml carton single cream
• 100g dark chocolate (at least 70% solids), roughly chopped
• 2 egg yolks
• 1 tbsp caster sugar
• ½ tsp vanilla extract

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 284ml carton single cream
• 100g dark chocolate (at least 70% solids), roughly chopped
• 2 egg yolks
• 1 tbsp caster sugar
• ½ tsp vanilla extract

Per serving

332 kcalories, protein 6g, carbohydrate 17.2g, fat 27 g, saturated fat 14.6g, fibre 1.5g, salt 0.07 g

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