These little, depending on the size ramekin you use, pots of chocolate heaven make the perfect desert for a dinner party or as a sweet treat when you need a pick-me-up.
- Vanilla pods
- Double cream
From the pantry
- Whole milk
- 3 large egg (yolks)
- Granulated sugar
- Etai Organic sea salt
- Dark chocolate
Place a small saucepan on the stove; heat 295 ml of double cream, 150 ml of milk, one vanilla pod halved and its scrapings until its bubbling around the edges.
Cover the pan and set to one side to steep for 20 minutes.
Break up 170 g of chocolate into a medium bowl, then place a fine-mesh sieve over the bowl.
Whisk 3 egg yolks, 65 g of sugar and a pinch of sea salt in a bowl.
Reheat the cream mixture until bubbling around the edges again, then remove from the heat.
While whisking continuously, slowly dribble the cream into the yolk mixture until all combined.
Transfer it all to the pan and cook over a medium-to-low heat until it’s thickened (3 – 5 minutes), be sure to stir constantly.
Immediately pour through the sieve and into the chocolate.
Leave it sit for a minute or two so that the chocolate starts to melt, gently whisk to combine.
Pour your chocolate custard into 6 small ramekins, pots, jars whatever you have and chill until firm for at least 2 – 4 hours. They’ll keep for up to 3 days.
Time to eat
Why not make it a little more indulgent with a dollop of whipped cream or scoop of ice cream and a sprinkling of chocolate drops.