TThese bowls of chocolate are dark, silky and bitter, with enough richness to feel a little decadent, but not heavy. Make one to share or two individually, depending on your mood. They can be prepared in advance, anywhere from an hour to a full day in advance, and will keep happily in the refrigerator. If refrigerated for more than 2 hours, leave at room temperature for about 20 minutes before serving. It should feel cool when you eat it with a spoon, but not as cold as the refrigerator, which will dull its luxurious texture. A slick of good olive oil and a delicate pinch of salt is a lovely contrast to the richness of the chocolate, but you can also garnish with some edible flowers or a scattering of grated chocolate and a berry or two.
Valentine’s Day chocolate pots for two
Preparatory school 5 minutes
He cooks 50 minutes
Cold/cold 1 hour and 30 minutes
serves 2
10 grams of soft butter
125 ml double cream
60 ml Whole milk
1 cinnamon stick
Half a teaspoon of instant coffee powder
75 grams dark chocolate (60-70% cocoa), Cut into small pieces
1 large egg yolk
1 A tablespoon of fine sugar
½ teaspoon vanilla extract
1 pinch Flaky sea salt
For service
Whipped cream or crème fraiche
Good olive oil
1 pinch of sea salt
Grease a 250ml tin (to share) or two 125ml tins with softened butter and place them in a small, deep baking dish or baking tray.
Combine the cream, milk, cinnamon stick and coffee powder in a small saucepan, then heat gently over low heat until the mixture begins to boil – do not let it boil. Remove the pot from the heat, leave it to steep for about 10 minutes, then return to the low heat until it is hot again.
Place the chocolate in a small heatproof bowl. Remove the cinnamon stick from the hot cream mixture and discard it, then pour it over the chocolate and leave it for a few minutes until the chocolate is cooked. Whisk gently until melted and smooth.
Preheat the oven to 150°C (130°C) / 300°F / Gas 2. In a second bowl, whisk the egg yolks, sugar, vanilla and salt until creamy. Gradually add a little of the warm chocolate mixture to the yolk mixture to temper it, then add the rest of the chocolate, and beat until smooth and glossy.
Strain the mixture through a fine sieve into a jug, then pour it into the prepared molds. Place the baking dish in the oven and pour enough boiling water to come halfway up the sides of the pan. Bake for 20-22 minutes for two small bowls, or 25-28 minutes for a larger bowl – the center should jiggle slightly when shaken.
Remove the molds from the water bath and leave them to cool at room temperature for approximately 30 minutes. Cover and refrigerate for at least 1 hour, or up to 1 day.
To serve, top with whipped cream or crème fraîche, and finish with a few drops of olive oil and a pinch of fluffy salt.
