[The second – Chocolate pots de crème]


chocolat pot de creme spectra

It’s certainly no exaggeration to say that, no matter how we looked forward to it, winter has swallowed us with its thick coat of snow.

One morning, the temperatures feel a little cold, but the golden leaves we’ve come to love still cover the pavement. And the next day, without a notice, they’re gone.

Or perhaps more accurately, they’re hidden.

chocolate pot de creme

It’s been snowing for the past twenty-four hours here in London. And I feel lucky I don’t have to leave the comfort of my home.

Sure, I thought about going for a walk, and possibly make a snowman with friends.

chocolat pot de creme spectea finished

But to be honest, this reassuring sensation of cosiness is one of the things I love the most about winter.

It’s definitely the one season during which I want to indulge.

With baths so hot they almost burn my skin, bread eaten straight from the oven, afternoons spent on the sofa with a good friend, or a chocolate pot de crème eaten way past my bed-time.

chocolate pot de creme spoon

Petits pots de crème au chocolat

This is the perfect recipe for long winter nights.
You can make it one day ahead, and in fact, it’s more than advised. This way, the custard has plenty of time to chill and set into a firm silky crème.

chocolat pot de creme window spectra

The recipe, originally for crème brulée, was suggested by Elliot for one of our set lunch dessert. That week, we caramelised the top and served it with a banana sorbet and a peanut diplomate cream.

It was lovely. Very lovely in fact. But those pots de crème are just as delicious, except in a simpler way.

Petits pots de crème au chocolat

serves 4

240g cream 35%
100g milk
4 egg yolks
20g caster sugar
90g dark chocolate, finely chopped

Preheat the oven to 150°C and boil some water in a kettle.

Place the milk and cream in a pan, and bring to the boil. In the meantime, whisk the yolks and sugar into a bowl.

When the cream mixture comes to the boil, pour onto the yolks, mixing as you do so. Add the finely chopped dark chocolate and mix with a rubber spatula until melted. Divide in between 4 small ramekins.

Place into a deep tray and pour in enough water from the kettle so it reaches halfway up the outside of the ramekins.

Bake for 20 to 30 minutes until just set. Chill for four hours or overnight.