Whenever I'm going to be making something I'm pretty sure two little children are not going to like, I try to sweeten the motivation to try it by making a yummy dessert. After the ham hock terrine from the previous entry, even I needed something good. Fortunately, I had planned Petit pot au chocolate to follow said terrine (Little pots of chocolate). This dessert is for all you chocoholics out there (and who isn't really?). It more than made up for the terrine (yes, I'm still wincing a little to think about it).
Petit pots au chocolat adapted from Rick Stein's French Odyssey
Little pots of chocolate
2 bars of plain chocolate, with at least 60% cocoa solids
1 Tbls. soft butter
4 egg yolks
1 cup heavy cream
1/4 cup full fat milk
1/4 cup caster sugar
Break the chocolate into a heatproof bowl and rest over a pan of just-simmering water. Leave until melted, then remove and stir until smooth. Stir in the softened butter and the egg yolks.
Put the cream, milk and sugar into a small pan, bring up to the boil and then stir into the chocolate mixture.
Pour the mixture into six ramekins, small coffee cups and leave somewhere cold to set, but do not refrigerate.
To serve, decorate the top of each pot with a tiny dollop of creme fraiche or whipped cream and dust with a little cocoa powder.