Petits pots au chocolat
Having at least one chocolate recipe up your sleeve will sort any pudding dilemmas and these little beauties will never fail you
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr
- 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.
- 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.
- 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 6.0g, carbohydrate 17.2g, fat 27.0 g, saturated fat 14.6g, fibre 1.5g, salt 0.07 g
Recipe from olive magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/3632/
http://www.bbcgoodfood.com/recipes/3632/
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Ingredients
- 284.0ml carton single cream
- 100.0g dark chocolate (at least 70% solids), roughly chopped
- 2 egg yolks
- 1.0 tbsp caster sugar
- ½ tsp vanilla extract
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr
Ingredients
- 284.0ml carton single cream
- 100.0g dark chocolate (at least 70% solids), roughly chopped
- 2 egg yolks
- 1.0 tbsp caster sugar
- ½ tsp vanilla extract
Per serving
332 kcalories, protein 6.0g, carbohydrate 17.2g, fat 27.0 g, saturated fat 14.6g, fibre 1.5g, salt 0.07 g
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