There are days when I feel like pampering myself with a decadent dessert that rich and chocolate-y yet easy to put together with no fussy steps. Today is just the day. Just this morning, Tiger told me he had to go for a work meeting at night. After being together for so many years, I still can’t get used to the idea of not having him around 
.
To chase the hubby-not-around blues away, I’m going to catch up on my favorite “Running Man” and kick back with a bowl of this insanely dark chocolate indulgence – Pots de Crème au Chocolat (Dark Chocolate Pots).
Ingredients:
2 cups (100 g) good quality dark chocolate (60% – 72%)
1 ½ cup (350 ml) milk
½ cup (110 g) granulated sugar
1 tbsp (15 g) corn flour
1 tsp vanilla extract
2 large egg yolks
Pinch of salt
Makes 4 x 3-inch ramekins
Recipe source: SimpleCookingChannel
The line up.
In a medium pot on low heat, combine sugar, corn flour, salt and 1/3 cup milk together.
Add in egg yolks and the rest of the milk.
Keep stirring until mixture thickens, for approx. 10 -1 5 mins. Do not let the mixture boil. Once the mixture coats the back of a spoon, turn off heat.
Add in vanilla extract and dark chocolate. Stir the mixture until all the chocolate is melted.
Prepare 4 small ramekins or cups.
You could use ramekins or cups.
Or even shot glasses! 😛
Use a strainer and pour the chocolate custard into each ramekin. The strainer will catch any undissolved egg or chocolate.
Cover with cling wrap and refrigerate for at least 4 hours or overnight.
Serve chill as it is or top it with whipped cream, chocolate shavings, nuts or any toppings you fancy.
- 2 cups (100 g) good quality dark chocolate (60% - 72%)
- 1 ½ cup (350 ml) milk
- ½ cup (110 g) granulated sugar
- 1 tbsp (15 g) corn flour
- 1 tsp vanilla extract
- 2 large egg yolks
- Pinch of salt
- In a medium pot on low heat, combine sugar, corn flour, salt and ⅓ cup milk together. Add in egg yolks and the rest of the milk. Keep stirring until mixture thickens, for approx. 10 -1 5 mins. Do not let the mixture boil. Once the mixture coats the back of a spoon, turn off heat.
- Add in vanilla extract and dark chocolate. Stir the mixture until all the chocolate is melted. Prepare 4 small ramekins or cups. Use a strainer and pour the chocolate custard into each ramekin. The strainer will catch any undissolved egg or chocolate.
- Cover with cling wrap and refrigerate for at least 4 hours or overnight.
- Serve chill as it is or top it with whipped cream, chocolate shavings, nuts or any toppings you fancy.
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