Easter Feast ~ Chocolate Pots

Ingredients

5 large egg yolks

500ml double cream

2 tbsp caster sugar

¼ tsp vanilla extract

a pinch of salt

115g dark 70 % cocoa chocolate plus 15g to serve

20 ml brandy (optional)

These chocolate pots are perfect for something a bit fancy for an Easter celebration.  I generally don’t prepare many desserts the night before but for Easter I wanted to do something a little bit special and these were so worth it!! 

I placed 4 heatproof teacups that fit in the slow cooker or you could also use ramekins, as long as they can stand up in the slow cooker.  In a saucepan place cream sugar, vanilla extract and salt and place on a medium heat and stir until sugar dissolves. Increase the heat to a higher temperature to boil. Add chocolate and stir until it melts.

Combine the chocolate mixture with egg yolks and brandy, whisking continuously.  Carefully strain mixture in to a jug, then pour into the teacups. Cover each teapot with cling wrap, then put in the slow cooker in a bath of boiling water that goes at least hallway up the side of the teacups.

Place the lid on and cook on low for an hour until the mixture is set around the edge but slightly wobbly in the centres. I used my thick washing up gloves to carefully pick up each cup out of the hot water, then remove the clip wrap from each cup and  allow to cool.  Once cooled recover each cup with cling wrap and chill for at least 4 hours and up to 24 hours.

Serve with sweeten cream and chocolate.

Adapted recipe from: I Love My Slow Cooker by Bevery Blanc