An easy chocolate dessert but remember to allow at least 6 hours to chill the pots in the fridge. I have tested this recipe on friends all through the winter and am now sharing it on Sherbhert as I think it could be a great Easter time treat too. It is especially good with a small glass of chilled Barbadillo Pedro Ximenez Sherry – I bought mine from Ocado (£17.25 for 750mls)
Makes 6-8 Small Pots
175g best dark chocolate, broken into pieces (I sometimes use 50/50 dark and milk depending on who is going to eat it)
150ml double cream
100ml full fat milk
1 tsp vanilla extract
¼ tsp ground allspice berries (I buy these whole and grind them to a powder with a pestle and mortar or a coffee grinder)
1 egg
A pinch of sea salt flakes and a little more for sprinkling over the top.
Ideally you will also need a food processor for this but, if you don’t have one, I think it would work if you grated the chocolate instead and used a hand whisk to combine the rest of the ingredients.
You will also need 8 x 60ml pots or if you want to be more generous use 6 slightly larger pots. I often use small coffee cups.
- Blitz the chocolate in the food processor into tiny pieces or grate it finely
- Heat the cream and milk together in a small pan until almost boiling, add the vanilla and allspice powder and pour the mixture over the chocolate. Leave it to stand for 30 seconds.
- Process (or whisk) for 30 seconds, then crack the egg into the mixture together with a pinch of salt and process for 45 seconds or, if using a whisk, mix until the egg is completely blended with the chocolate mixture.
- Pour the mixture into the cups, cover them, and refrigerate for 6 hours or overnight. Remove them from the fridge about 20 minutes before eating and sprinkle with a little more sea salt.
See also: Chocolate Biscuit Cake and Chocolate Biscuit Cake with Stem Ginger
