Pot Au Chocolat
Additional bonus recipe with cinnamon whipped cream
Place milk in a large saucepan over medium heat and bring to a simmer, being careful not to scorch. Add the chocolate and continue stirring with a rubber spatula until smooth and all the chocolate has melted. Remove from heat
meanwhile, beat the yolks in a large bowl . Slowly pour the chocolate mixture into the eggs , one ladle full at a time, being careful not to scramble the eggs. Once half the melted chocolate is incorporated, pour the rest in with the vanilla and salt and mix thoroughly
transfer mixture to a jug and carefully pour into 8 ramekins or glasses and refrigerate, uncovered, for ½ hour. Remove and cover with plastic wrap and return to the fr idge for about 3-4 hours, up to one day in advance. This will prevent a skin from forming.
before ser ving, br ing chocolate pots to room temperature for about 10 minutes prior to serving.
whip the cream lightly to soft peaks and fold in the cinnamon. Spoon over the chocolate pots and tap glass on your hand to distribute the cream over the top. This will ensure cream in every bite! Using a vegetable peeler, scrape the remaining chocolate over the cream to make chocolate curls. Ser ve immediately
notes: prep time: 15 minutes
cook time: 5 minutes +3-4 hrs chilling
simply drag a peeler across the side of a block of chocolate to create chocolate curls. The first few at tempts will make small curls, keep trying until you have a flat ter surface with which to work.
be very careful not to allow the milk to boil, this will cause the milk to curdle and you will lose the velvety texture.