Lou asked if I had the Robert Carrier recipe for Petit Pot au chocolate. I didn’t but I do have this one by Simon Hopkinson which I always use. Even nicer using Maya Gold chocolate too which gives it a little orange kick too. I made this for Dawn French once, (yes I’m gonna name drop here cause it’s relative to what I’m talking about. I had been asked by the host to make something chocolatey for Dawn.) and she and Ben Elton argued who thought liked it more!
Petit Pot au Chocolate
175 ml double cream
1/2 vanilla pod, split lengthwise
75 ml milk
125 g dark chocolate, broken into pieces
2 small egg yolks
1 heaped tablespoon icing sugar
Pic by Amy Redmond
1. Preheat oven to 140 C/Gas 1. Warm the cream with the vanilla pod in a pan, whisking to disperse seeds. Remove from heat, cover and set aside for 30 minutes.
2. Melt the chocolate in the milk. Beat the egg yolks and sugar together and then stir in the chocolate milk and vanilla infused cream. Pass through a fine sieve, (this is important as it will be smoother) and pour into 6 little pots or ramekins. (I use small tea cups)
3. Stand the dishes in a roasting tin and fill up to half way up the out side of the dishes with boiling water. Bake for 45 minutes – 1 hour or until slightly puffed up and spongy. (don’t overcook) Cool completely then place in the fridge for at least 6 hours or overnight.
They really are the best little pots of choc you can make.