Rich as it gets – you don’t want to be eating too much of this in one go. if you use inferior chocolate the dessert will just be incredibly sweet and not have that bitter edge that only comes from using decent gear. Serving the choc pot with some fresh seasonal berries will cut the richness of this dish.
- 4 Egg yolks
- 1 cup Cream
- ½ cup Milk
- 1 cup Couvature Dark chocolate with at least 33% cocoa solids
- 1 Vanilla pod Scraped
- 2 tblsp Sugar
- 12 Biscotti
- Break the chocolate into small pieces. Put the milk, cream and scraped vanilla pod into a small saucepan and bring to the boil. Remove the saucepan from heat and stir in the chocolate. Whisk in the rest of the ingredients. Pour into ramekins and cook in a water bath at 130°C for approx 30 min. Remove from the water and leave to cool.
- Once the pots have cooled place in the fridge for at least two hours – for best results leave overnight in fridge.
- Serve with a couple of biscotti.
- Only serve a wine with this one if you have used the best chocolate otherwise what ever you drink will be completely overpowered by the sweetness. However a good Noble late harvest will work if the chocolate is good. An interesting experiment is to try some of the other naturally sweet wines like Bukketraube or Gewürztraminer. Taste how different levels of the wine are experienced because of sugar in the wine and in the dessert virtually cancel each other out.