Chocolate pots
These exquisite little chocolate pots are served as part of the breakfast tray at Inis Meáin Suites
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
Ingredients
325ml cream
250ml milk
250g chocolate (70%)
6 egg yolks
125g caster sugar
Method
Melt the cream, milk and chocolate together in a saucepan over a low heat. Beat the egg yolks and the caster sugar together and combine with the chocolate mixture. Pour into individual small oven-proof containers (ramekins or Weck jars).
Place these in a bain-marie in a deep baking tray, filled with hot tap water two-thirds up the sides of the small containers.
Cook at approximately 130°C for 30 minutes approx, until a slight dome shape appears on the surface.
Leave to cool and then refrigerate.
Note: if you can resist them, they keep brilliantly for up to a week.
Thank you Ruairí and Marie-Thérèse from Inis Meáin Suites for this recipe.
