As promised, here’ s another dessert recipe, this time featuring chocolate and cream, a cliché but classic Valentine combo. The recipe makes four teeny-tiny pots of dense, chocolate cream but don’t be put off by the portion size – good things come in small packages. (The exception, of course, being one of these. Hint Hint!)
Served in dinky port glasses, shot glasses or even espresso cups and topped with a cloud of whipped cream, this is a luxurious, but not too heavy, end to a special dinner. The chocolate cream is a sinch to make and will sit happily in the fridge for a day (minus the whipped cream) so there’s no fussing about when your time could be better spent elsewhere.
Petit pots au chocolat
Makes 4 small portions
- 2 egg yolks*
- 1 tbsp liqueur of your choice, I used Cointreau
- 100g good-quality dark chocolate
- 1 tbsp caster sugar
- 125ml double cream (plus extra for whipping)
- ½tsp vanilla extract
In a medium bowl or jug, beat together the yolks and liqueur.
Warm the cream, sugar, chocolate and vanilla over a medium heat, stirring regularly. until the chocolate is fully melted and the mixture is smooth and glossy.
Slowly pour the chocolate mix onto the yolks stirring constantly to avoid scrambling the egg.
Once everything is combined pour the mix into small glasses, espresso cups or ramekins. Chill in the fridge until firm.
*I hate recipes that leave me with leftover egg whites or yolks. That said, egg whites freeze really well. I decided to make heart-shaped tuiles to serve alongside the chocolate cream. Hugh Fearnley-Whittingstall’s method of weighing the egg whites and using the same weight in butter sugar and flour worked a treat. My two whites weighed 75g in total and made approx. 30 tuiles.