Petits pots de crème au chocolat

AT A GLANCE

  • Serves 6 people

  • 250 ml (1 cup) pouring cream
  • 250 ml (1 cup) milk
  • 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)
01   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.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

PRUE RUSCOE

Styling:

EMMA KNOWLES , VANESSA AUSTIN

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