Chocolate pot de crème
6-8
Easy
20–30 minutes, plus 1–2 hours’ setting time
20–30 minutes
The best thing about this dessert is its versatility. You can enjoy it on its own with fresh fruit and cream, or add it to a biscuit crust and transform it into a decadent chocolate tart.
Ingredients
Method
- 200 g milk chocolate
- 200 g dark chocolate
- 1 1⁄4 cups milk
- 2 cups cream
- 40 g sugar
- 5 free-range egg yolks
Method
Ingredients
1. Melt the chocolate in a double-boiler and set aside. Combine the milk and cream in a saucepan and bring to a boil.
2. Whisk the sugar and egg yolks, then slowly add to the milk and cream, taking care not to scramble the eggs.
3. Cook until the mixture thickens and coats the back of a spoon. Strain the custard and slowly mix with the melted chocolate. Blend until emulsified, then chill in moulds until set. Serve with fresh fruit, whipped cream, mascarpone or a biscuit crumb.
Craving more chocolate? Find more chocolatey recipes here.
Photograph: Jan Ras
Production: Khanya Mzongwana
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