Chocolate Pots Recipe

We serve these rich, creamy baked chocolate pots with whipped cream and a sprinkling of grated chocolate. The flavour and texture of the chocolate pots is significantly affected by the chocolate used, so use one that you enjoy eating.

For a hint of coffee flavour, the recipe includes an optional half teaspoon of coffee granules; the amount of coffee can be increased or decreased as desired.

Preparation time: about 30 minutes (excludes baking and cooling times)

Makes six 110ml chocolate pots.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

230g milk chocolate
80g dark chocolate
375ml (1 1/2 cups) thickened cream (35 percent fat)
1/2 teaspoon instant coffee granules (optional)
36g (2 tablespoons, firmly packed) caster sugar (superfine sugar)
1/2 teaspoon (2.5ml) vanilla extract
4 large egg yolks (we use eggs with a minimum weight of 59g)
Whipped cream, for serving

Adjust the oven rack so that the tops of the chocolate pots will be just below the middle of the oven. Preheat oven to 130 degrees Celsius. If you have a fan-forced oven and are not able to turn the fan off, we recommend preheating your oven to 120 degrees Celsius fan-forced.

Line the base of a large baking dish with a tea towel folded to fit or a few layers of paper towels. Place six 150ml capacity ovenproof ramekins on the tea towel/paper towels. © exclusivelyfood.com.au

Roughly chop chocolate. Place cream, milk chocolate, dark chocolate and coffee in a large saucepan over very low heat.

Stir the mixture frequently and remove from heat when the chocolate has melted and the mixture is smooth. The chocolate mixture should be lukewarm at this stage. If it is a little too warm, set it aside to cool for about five minutes before continuing with the recipe.

Place the sugar and vanilla in a large bowl. Add the egg yolks to the bowl, and without delay, stir with a whisk until combined. If you leave the egg yolks and sugar together unstirred, the yolks will start to harden. Don't whisk vigorously as this will incorporate air bubbles.

Pour chocolate mixture onto the egg mixture and stir with a whisk until combined.

Strain the mixture through a fine sieve (this will remove lumps of egg or unmelted chocolate) into a jug with a spout (the spout makes it easier to pour the mixture into the ramekins).

Divide chocolate mixture evenly among the ramekins.

Place the baking dish in the oven and carefully pour enough boiling water into the dish to come halfway up the sides of the ramekins.

Bake for 50 minutes. The chocolate mixture should still be quite runny.

Carefully remove the baking dish from the oven. Leave ramekins in water for 40 minutes.

After 40 minutes, remove ramekins from the water, cover each ramekin with plastic wrap and refrigerate for several hours or overnight to allow the chocolate mixture to set. The chocolate pots can be stored in the refrigerator for at least three days.

We like to serve the chocolate pots with whipped cream. © www.exclusivelyfood.com.au