Helen Goh’s recipe for Valentine’s chocolate pots de creme for two | The sweet spot
These chocolate pots are dark, silken and softly bitter, with enough richness to feel a little decadent, but not heavy.Make one to share or two individual ones, depending on your mood.They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge.If they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving.They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture.
A slick of good olive oil and a pinch of flaky salt is a lovely contrast to the chocolate’s richness, but you could also top them with a few edible flowers or a scattering of grated chocolate and a raspberry or two.Prep 5 min Cook 50 min Cool/chill 1 hr 30 min Serves 210g softened butter125ml double cream 60ml whole milk 1 cinnamon stick½ tsp instant coffee powder75g dark chocolate (60-70% cocoa), chopped into small pieces1 large egg yolk 1 tbsp caster sugar ½ tsp vanilla extract 1 pinch flaky sea saltTo serveWhipped cream or creme fraiche Good olive oil1 pinch flaky sea saltBrush a 250ml ramekin (for sharing) or two 125ml ramekins with the softened butter and put them in a small, deep baking dish or cake tin.Combine the cream, milk, cinnamon stick and coffee powder in a small saucepan, then warm gently over a low heat until the mixture just begins to steam – don’t let it boil.Take off the heat, leave to infuse for about 10 minutes, then return to a low heat until hot again.Put the chocolate in a small heatproof bowl.
Lift out and discard the cinnamon stick from the hot cream mixture, then pour it over the chocolate and leave to stand for a couple of minutes, so the chocolate softens,Whisk gently until melted and smooth,Heat the oven to 150C (130C fan)/300F/gas 2,In a second bowl, whisk the egg yolk, sugar, vanilla and salt until creamy,Gradually whisk a little of the warm chocolate mixture into the yolk mixture to temper it, then add the rest of the chocolate, whisking until smooth and glossy.
Strain the mixture through a fine sieve into a jug, then pour into the prepared ramekin(s).Put the baking dish in the oven and pour in enough just-boiled water to come halfway up the sides of the ramekins.Bake for 20–22 minutes for two small pots, or 25–28 minutes for one larger one – the centre should quiver slightly when jiggled.Lift the ramekin(s) from the water bath and leave to cool at room temperature for about 30 minutes.Cover and refrigerate for at least an hour, or up to a 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.
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