Silky, rich, and comforting. They taste like the chocolate Danette, except they are better because at least you know what’s in them.
Finally, a super easy and satisfying way to use up all the leftover egg yolks from my meringues. I had some mango and passion fruit salad and some vanilla whipped cream: the combination was incredible!
Little Chocolate Pots or Petits Pots au Chocolat
Prep time:
Cook time:
Serves:
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- Ingredients
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BY YASMINE IDRISS
Finally, a super easy and satisfying way to use up all the leftover egg yolks from my meringues. I had some mango and passion fruit salad and some vanilla whipped cream: the combination was incredible!
Ingredients
(Makes 6 small ramekins)
- 4 large egg yolks
- 100g sugar
- 20g cornstarch
- 500ml milk
- 100g dark chocolate, chopped
Method
- 1)
In a mixing bowl, whisk the egg yolks and sugar together until pale and slightly fluffy.
- 2)
Add the cornstarch and whisk again until smooth and fully combined.
- 3)
In a saucepan, heat the milk over medium heat until it just begins to simmer (do not boil).
- 4)
Slowly pour a bit of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- 5)
Gradually whisk in the rest of the milk.
- 6)
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly.
- 7)
Let it gently simmer and thicken, until it reaches a custard-like consistency and small bubbles start to appear.
- 8)
Remove from the heat and immediately add the chopped dark chocolate.
- 9)
Whisk until completely smooth and glossy.
- 10)
Pour into 6 small ramekins and let cool slightly before refrigerating. Chill for at least 2 hours or until set.