Chocolat Pots de Crème

Ingredients:

360ml double cream
240ml semi-skimmed milk
1 tbsp strong coffee
2 tsp vanilla extract
240g plain chocolate, finely chopped
6 egg yolks
1 tbsp sugar
1/8 tsp salt

Method:

Combine the cream, milk, coffee and vanilla extract in a saucepan. Heat to just under the boiling point then place the chocolate in a glass mixing bowl. Pour the cream mixture over the chocolate and whisk the resultant mixture until smooth and the chocolate is well incorporated.

Whisk together the eggs and sugar in a second bowl until pale and creamy. Whilst still whisking, pour in the chocolate mix and beat until thoroughly combined.

Divide the mixture between 8 ramekins (about 150ml) then cover tightly with foil before placing in a baking dish. Pour water around the ramekins so the level comes half way up their sides. Transfer to an oven pre-heated to 175°C an bake for about 35 minutes, or until set.

When done, uncover the ramekins and set aside to cool. Once cold transfer to the refrigerator and chill for at least 5 hours. Serve chilled with whipped cream and strawberries.

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