Crème de la crème chocolate pots
Prepped a day ahead, all you need to do is top these sweeties with berries and chocolate, and bring them to the table
50g dark chocolate (50-60 per cent cocoa)
1 vanilla pod
½ cup heavy cream
2 tbsp milk
2 tbsp sugar
2 egg yolks
Berries, to serve
Chocolate shavings, to serve
Preheat the oven to 90°C.
Chop chocolate and put in a bowl.
Halve vanilla pod, and scrape out seeds.
Place vanilla seeds, double cream, milk and sugar in a small pot. Heat the mixture to about 60-70°C, ensuring it does not boil. Remove from stove.
Pour the cream mixture over the chocolate, and let it sit for 5 minutes. Then stir until smooth. Add the egg yolks and mix until well combined.
Divide the mixture into two small, ovenproof dessert pots or ramekins. Transfer to the oven and bake for an hour and 45 minutes. Refrigerate, uncovered, until cold (you can prepare the pots up to two days ahead).
Bring to room temperature (remove from the fridge at least 30 minutes before serving). Top with berries and chocolate shavings, and serve.