Sensuous and not too sweet, these little chocolate pots de crème are made with only four ingredients, so it's essential they're top quality. Look for the best chocolate (Nick Nairn likes Valrhona 65 percent cocoa) and ultrarich Devonshire (or clotted) cream—made by slowly heating unpasteurized milk until a thick layer of cream forms on top.
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In a small saucepan, combine the Devonshire cream and milk and bring to a simmer over moderate heat. In a small bowl, beat the egg. Slowly whisk 1/2 cup of the simmering cream into the beaten egg, then whisk the mixture into the cream in the saucepan. Cook for 30 seconds, whisking constantly.
Put the chocolate in a blender. Pour in the hot cream mixture and let stand for 3 minutes. Blend until smooth, about 30 seconds. Set 6 espresso cups on a baking sheet and fill them with the chocolate cream. Cover and refrigerate until chilled and firm, about 2 hours. Top each chocolate pot with a dollop of Devonshire cream and serve.
The pots can be refrigerated for up to 2 days.
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