A few more new food shots from a recent chocolate project I've been working on, and a recipe.... I don't often have a chance to share recipes but thought I'd take a few minutes to write up the info for the little chocolate pots shown on the right - as they're brilliantly simple to make but the results are super impressive! The finished chocolate cream is extremely decadent, so it works best served in miniature portions, either egg cups or little vintage sherry glasses are perfect...
MINI CHOCOLATE CREAM POTS
*Recipe adapted from
INGREDIENTS (serves 6 approximately)
400ml single cream
1 vanilla pod
100g dark chocolate, minimum 60% cocoa solids, broken into pieces
6 large egg yolks
half a level teaspoon of salt
*Gently heat the cream with the vanilla pod until bubbles begin to form at the edge, but ensuring that the cream does not boil. Remove form the heat and set aside to infuse.
*Melt the chunks of chocolate in a heatproof bowl, suspended over a saucepan of gently simmering water. Leave the melted chocolate to cool, then gently beat in the egg yolks until the mixture is smooth. Stir the sugar and salt into the mixture until they are fully dissolved.
*Remove the vanilla pod from the cream and stir the cream into the chocolate mixture until fully blended. Replace the bowl of chocolate mixture over a simmering saucepan of water.
*Cook the chocolate mixture, stirring continuously, until the mixture coats the back of a spoon.
*Pour the mixture into your chosen mini containers and chill in the fridge for approx 2-3 hours, or until it has set.