"Helen Goh's Decadent Valentine's Chocolate Pots de Crème"
Indulge in the rich flavors of this velvety dark chocolate pots de crème, expertly crafted for two or served individually. These sumptuous treats are a delight to make ahead and can be chilled for up to a full day, making them perfect for Valentine's Day.
To begin, combine 125ml double cream, 60ml whole milk, a cinnamon stick, and instant coffee powder in a saucepan. Warm the mixture over low heat until it starts to steam, then remove from heat and infuse for about 10 minutes before reheating. Meanwhile, melt 75g of dark chocolate (60-70% cocoa) in a separate heatproof bowl.
Once the cream mixture has cooled slightly, pour it over the melted chocolate and whisk gently until smooth. In a separate bowl, whisk together an egg yolk, caster sugar, vanilla extract, and a pinch of flaky sea salt. Temper the yolk mixture by gradually adding some of the warm chocolate mixture, then whisk in the rest until combined.
Pour the chocolate mixture into 250ml ramekins or two smaller ones, and place them in a small baking dish filled with just-boiled water. Bake at 150C (130C fan)/300F/gas 2 for 20-22 minutes for two pots, or 25-28 minutes for one larger one.
Once the pots have cooled slightly, refrigerate them for at least an hour, or up to a full day ahead. To serve, top with softly whipped cream or creme fraiche, and finish with a few drops of olive oil and a pinch of flaky salt.
The result is a richly flavored, dark chocolate dessert that's both decadent and refreshing. With its silky texture and subtle bitterness, this pots de crème is sure to impress your loved ones on Valentine's Day.
Indulge in the rich flavors of this velvety dark chocolate pots de crème, expertly crafted for two or served individually. These sumptuous treats are a delight to make ahead and can be chilled for up to a full day, making them perfect for Valentine's Day.
To begin, combine 125ml double cream, 60ml whole milk, a cinnamon stick, and instant coffee powder in a saucepan. Warm the mixture over low heat until it starts to steam, then remove from heat and infuse for about 10 minutes before reheating. Meanwhile, melt 75g of dark chocolate (60-70% cocoa) in a separate heatproof bowl.
Once the cream mixture has cooled slightly, pour it over the melted chocolate and whisk gently until smooth. In a separate bowl, whisk together an egg yolk, caster sugar, vanilla extract, and a pinch of flaky sea salt. Temper the yolk mixture by gradually adding some of the warm chocolate mixture, then whisk in the rest until combined.
Pour the chocolate mixture into 250ml ramekins or two smaller ones, and place them in a small baking dish filled with just-boiled water. Bake at 150C (130C fan)/300F/gas 2 for 20-22 minutes for two pots, or 25-28 minutes for one larger one.
Once the pots have cooled slightly, refrigerate them for at least an hour, or up to a full day ahead. To serve, top with softly whipped cream or creme fraiche, and finish with a few drops of olive oil and a pinch of flaky salt.
The result is a richly flavored, dark chocolate dessert that's both decadent and refreshing. With its silky texture and subtle bitterness, this pots de crème is sure to impress your loved ones on Valentine's Day.
! They're so rich and indulgent, perfect for the holiday. I love how they can be made ahead of time and chilled in the fridge - it makes them super convenient. The combination of dark chocolate and creamy texture is just heavenly 
. I've tried making these a few times now and every time they turn out amazing! The addition of flaky sea salt and olive oil on top adds such a nice touch, too 
. If you're looking for a show-stopping dessert for Valentine's Day, these pots de crème are a must-try 
, I mean who doesn't love a good dark chocolate treat? 
. The addition of flaky sea salt is genius btw! 
+ the fact that it can be made ahead is a total win 
!!! i love how they can be made ahead of time and chilled for a full day - perfect for those busy bees who wanna impress their bae with minimal effort 
. the addition of cinnamon stick and instant coffee powder is genius, gives it this mocha flavor that's just divine 
. and the dark chocolate and flaky sea salt on top is the icing on the cake (or should i say, the sprinkles on the ice cream 
. And don't even get me started on the writing style - it's so stiff and formal, feels like a middle school English assignment. Can't they just write in a normal voice or something? And what's with all the tiny details about the water temperature and baking time... who cares? Just give us the recipe already! 
