AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyBeginnerWhen I first made this recipe of Rick Steins, I binned all my other chocolate pot recipes. It is the perfect example of less is more, so easy to execute and yet for amateurs of chocolate, it really is hard to beat. Creamy smooth and so very chocolaty.
Take a heatproof bowl that sits neatly over a pan, 1/3rd full of boiling water.
Break the chocolate into the bowl and add the butter. Put the pan over low heat and leave to melt.
Weigh the cream and milk into a small pan and heat through to just under simmering point.
Whisk together the yolks and sugar. Sieve 1/3rd of the cream/milk over the yolks and whisk in. Gradually add the rest and whisk to incorporate.
Remove the melted chocolate from the heat and add the yolks/cream to it. Stir until you have a smooth chocolate cream.
Put the chocolate into a jug and divide between 6 stemless glasses (for example, Spanish wine glasses), ramekins or bowls. Chill in the fridge for 4 hours or overnight before serving.
Ingredients
Directions
Take a heatproof bowl that sits neatly over a pan, 1/3rd full of boiling water.
Break the chocolate into the bowl and add the butter. Put the pan over low heat and leave to melt.
Weigh the cream and milk into a small pan and heat through to just under simmering point.
Whisk together the yolks and sugar. Sieve 1/3rd of the cream/milk over the yolks and whisk in. Gradually add the rest and whisk to incorporate.
Remove the melted chocolate from the heat and add the yolks/cream to it. Stir until you have a smooth chocolate cream.
Put the chocolate into a jug and divide between 6 stemless glasses (for example, Spanish wine glasses), ramekins or bowls. Chill in the fridge for 4 hours or overnight before serving.