Make the finale to your dinner this sweet chocolate pot of creamy deliciousness. Make one large bowl if it’s easier, and make it go a little further by doubling the recipe.
CHOCOLATE POTS WITH PASSIONFRUIT CREAM RECIPE
Makes 6 small pots
1 cup cream
½ cup milk
2 Tbsp dark cocoa, sifted
120g dark chocolate, chopped
3 egg yolks
½ cup sugar
To Serve
½ cup cream, lightly whipped
2-3 Tbsp passionfruit pulp
- Preheat the oven to 170C. Place 6 x 50ml glasses in an ovenproof dish with sides.
- In a medium-sized pot place the cream, milk and cocoa, slowly bringing to a boil. Remove from the heat and stir through the chocolate until smooth.
- Cream the egg yolks and sugar until light and pale. Slowly add the chocolate cream, whisking until smooth. Strain through a sieve into a jug. Pour into your 6 glasses. Pour boiling water halfway up the sides of your baking dish. Bake for 30-35 minutes or until just set. Remove and cool completely.
- Before serving, dollop with a little cream and a spoon of passionfruit.
