Chocolate pots de creme are one of my favourite Summertime 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 requires minimal effort but looks like you’ve been working away in the kitchen all afternoon, my favourite!
- 255g high-quality chocolate, chopped
- 355ml whole milk
- 355ml double cream
- 6 large egg yolks
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon icing sugar
Place the chocolate in a blender. Whisk the milk, 2/3rds of the 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 2 hours.
Whip the remaining cream and the icing sugar in the blender until soft peaks form. Top the chilled chocolate pots de creme with whipped cream just before serving.