My Naughty Chocolate Dessert
These petit pots are my very simple dessert solution for those who need to deliver big results in a small amount of time. They are easy to make and are rich and chocolaty.
Serve smaller versions of this delicious dessert and accompany it with lots of vanilla wafers to dip in.
Ingredients
- 250 ml (1 cup) pouring cream
- 250 ml (1 cup) milk
- 4 egg yolks
- 80 grams caster sugar
- 150 grams dark chocolate (70% cocoa solid)
- 150 grams dark chocolate (45% cocoa solid)
- Scraped seeds of 1 vanilla bean
- Creme Fraiche
- Dutch cocoa powder
- Vanilla cream wafers to serve
Method
- Bring the cream, the milk and the vanilla seeds to simmer in a saucepan over medium-high heat.
- Meanwhile, whisk the egg yolks and sugar in a bowl until pale.
- Add the cream mixture and whisk to combine.
- Return to the saucepan and stir continuously over medium heat until the mixture coats a spoon thickly.
- Remove from the heat. Add the chocolate, whisk until smooth and combined.
- Divide the mixture among the serving bowls or pots.
- Refrigerate until completely chilled.
- Serve them topped with a dollop of Creme Fraiche. Dust with cocoa powder. Serve with the vanilla wafers for dipping.
Tips
- If you want the chocolate mixture to be sweeter use milk chocolate bars such as Cadbury Dairy milk Chocolate.
- As you can see I used different moulds, bowls and pots to serve them. Use your imagination with your dessert cups.
Perth to Paris Recipes 