"They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If they've been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving. They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture."
"Valentine's chocolate pots de creme for two Prep 5 min Cook 50 min Cool/chill 1 hr 30 min Serves 2 10g softened butter 125ml double cream 60ml whole milk 1 cinnamon stick tsp instant coffee powder 75g dark chocolate (60-70% cocoa), chopped into small pieces 1 large egg yolk 1 tbsp caster sugar tsp vanilla extract 1 pinch flaky sea salt To serve Whipped cream or creme fraiche Good olive oil 1 pinch flaky sea salt"
Silky, dark, softly bitter chocolate pots de crème deliver a rich but not heavy dessert. They can be prepared as one 250ml ramekin for sharing or two 125ml ramekins. They keep well in the fridge for up to a day and should rest at room temperature about 20 minutes after chilling so the texture is cool but not fridge-cold. Ingredients include butter, double cream, whole milk, cinnamon, instant coffee, dark chocolate (60–70% cocoa), egg yolk, caster sugar, vanilla and flaky sea salt. Technique involves infusing cream with cinnamon and coffee, melting chocolate with the hot cream, tempering into the whisked yolk, and baking gently in a water bath at 150°C. Serve with whipped cream or crème fraîche, a drizzle of good olive oil and a pinch of flaky salt or berries for contrast.
Read at www.theguardian.com
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