- Serves: 10
- Cook Time: 1.25 hours 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 900 ml single cream
- 1 sprig of rosemary or a couple of strips of orange zest or a whole star anise
- 6 egg yolks
- 1 egg
- 90 g caster sugar
- 300 g dark chocolate, roughly chopped
- 10 sprigs rosemary
- whipped cream, (optional)
1. Preheat the oven to 140C/gas 1.
2. In a heavy-based pan, bring the cream and rosemary to boiling point, then reduce the heat very low, half-cover the cream and allow to infuse over the low heat for 10 minutes. If you can't get the heat down low enough to stop the cream simmering, then just turn off the heat and cover with a lid.
3. In a bowl, mix together the egg yolks, egg and sugar.
4. Stir the chocolate into the hot cream and heat gently, stirring, until the chocolate has melted. Pour the hot chocolate cream into the egg yolk mixture and mix well.
5. Strain the mixture into a jug, and pour into 10 small ramekins or espresso cups if you have enough. Stand the filled cups in a roasting tin and pour enough boiling water around them to come almost half way up their sides.
8. Slide into the oven and cook for 1 hour until just set, but still slightly soft in the centre. Lift out of the roasting tin and leave to cool, then chill in the fridge.
9. Bring the petit pots au chocolat back to room temperature before serving. Top each one with a small swirl of whipped cream if you wish, and tuck a small sprig of rosemary in the centre of each.
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