Pots de creme au chocolat (Chocolate cream pots)

I have a smile while writing the name of this recipe, the name may indicate there is some cream while in reality there is none. This is a creme anglaise to which chocolate is added and allowed to rest in the fridge for a few hours or overnight. The proportion of eggs is quite high making sure the cream will set.

The recipe is from Alain Ducasse.

Makes 6.

Ingredients:

• 6 ramequins (mine are 170 mL when full to the top, 130 mL here to the rib)
• 6 egg yolks (large eggs)
• 50 g of caster sugar
• 1/2 L of full milk
• 250 g of dark chocolate 70% cocoa
• 50 g of good quality milk chocolate

Method:

1. Cut the chocolate with a large knife into small chunks.
2. Whisk the egg yolks and sugar until light and fluffy but not so much it becomes too airy
3. Heat up the milk and por it over the egg and sugar mix while whisking, mix well and return to the saucepan on medium heat until the back of a spoon is slightly covered with the cream. Don’t be tempted to go over that stage, your eggs will cook and scramble.  Never allow the cream to boil.
4. Pour the cream over the chocolate and mix until all the chocolate is melted and the mix is silky.
5. Place all the ramequins in a roasting pan. Fill each of them then cover with cling wrap and place in the fridge for at least four hours overnight.