For a special evening, few desserts are as fitting as a rich, dark chocolate pot de crème. This version is luxuriously smooth and deeply flavored, offering a sophisticated finish to a meal without being overly heavy. It’s designed for two, perfect for sharing or enjoying individually, and can be prepared well in advance, making your final course effortlessly elegant.
The key to its texture is a gentle, slow bake in a water bath, which yields a custard that is set yet delicately quivering. A hint of cinnamon and coffee in the base enhances the chocolate’s complexity without overpowering it. For serving, a contrast of cool, softly whipped cream and a drizzle of olive oil with flaky salt cuts through the richness beautifully, though a simple garnish of fresh berries or grated chocolate works just as well.
Ingredients:
10g butter, softened
125ml double cream
60ml whole milk
1 cinnamon stick
½ teaspoon instant coffee powder
75g dark chocolate (60-70% cocoa), finely chopped
1 large egg yolk
1 tablespoon caster sugar
½ teaspoon vanilla extract
A pinch of flaky sea salt
For serving: lightly whipped cream or crème fraîche, good olive oil, extra flaky salt
Method:
1. Lightly grease a single 250ml ramekin or two 125ml ramekins with the softened butter. Place them in a small, deep baking dish.
2. In a saucepan, combine the cream, milk, cinnamon stick, and coffee powder. Warm gently over low heat until steaming but not boiling. Remove from heat, let infuse for 10 minutes, then reheat until hot.
3. Place the chopped chocolate in a heatproof bowl. Discard the cinnamon stick from the cream mixture, then pour the hot liquid over the chocolate. Let it sit for two minutes to melt, then whisk until smooth.
4. Preheat the oven to 150°C (130°C fan)/300°F/Gas Mark 2. In a separate bowl, whisk the egg yolk, sugar, vanilla, and salt until creamy. Gradually whisk in a little of the warm chocolate mixture to temper the yolk, then whisk in the remainder until the mixture is glossy.
5. Strain the custard through a fine sieve into a jug, then pour into the prepared ramekin(s). Place the baking dish in the oven and carefully pour in enough just-boiled water to come halfway up the sides of the ramekins.
6. Bake for 20-22 minutes for small pots, or 25-28 minutes for a large one. The centre should have a slight, gentle wobble when nudged.
7. Carefully remove the ramekins from the water bath and let cool at room temperature for 30 minutes. Cover and refrigerate for at least one hour, or up to a full day.
8. Before serving, let the pots sit at room temperature for about 20 minutes if chilled for several hours. Top with a dollop of cream, a drizzle of olive oil, and a final pinch of flaky salt.
