French food Friday - Petits pots de crème au chocolat

I made this recipe as part of our Easter lunch last Sunday and French Boyfriend adored it .

It is quite rich so best served in small quantities. I used espresso cups which were the perfect size and normally I serve it with a cigar shaped biscuit but went without as there were none in our local supermarket and I did not have the time to make some on Sunday. 

Preparation time: 25 minutes + 3 hours chilling 

Serves: 6

• Ingredients
• 250 ml pouring cream (1 cup)
• 250 ml milk (1 cup)
• Scraped seeds of 1 vanilla bean
• 4 egg yolks
• 80 gm raw caster sugar
• 300 gm dark chocolate (70% cocoa solids), finely chopped
• To serve: cigar biscuits (optional)

Method

Bring cream, milk and vanilla seeds to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale.

Add cream mixture and whisk to combine. 

Return to pan and stir continuously over medium heat until mixture coats a spoon thickly (4-5 minutes). 

Remove from heat, add chocolate, whisk until smooth and combined, then divide among six 150ml serving jars or glasses. 

Refrigerate until completely chilled and set (3 hours). Serve with cgar biscuits for dipping.

bon appetit et très bon vendredi, Leeann x