Chocolate pots are one of my favourite Summer time dinner party desserts, I know that not everybody appreciates chocolate in the Summer months, but as long as these are served in small amounts within dainty tiny pots or tea cups (as they should be) then chocolate pots can be enjoyed all year round. They are a perfect prep ahead of time dessert, that actually requires very minimal effort but looks like you’ve been slaving away in the kitchen all afternoon, my favourite!
255g high-quality semisweet chocolate, chopped
355ml whole milk
355ml heavy cream
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon confectioners’ sugar
Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the spoon and almost boiling, this should take about 5 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Divide the chocolate mixture among pretty tea cups and refrigerate until set, this usually takes about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners’ sugar n the blender until soft peaks form. Top the chilled pots de creme with whipped cream, just before serving.