This Chocolate Pot recipe from Jamie Oliver will satisfy your chocolate cravings for a week. It is so rich and elegant yet surprisingly simple to make. You do not need to bake these custards like many other recipes or use so many bowls in the kitchen that it takes an hour to clean up. Most of the best recipes are straightforward with very few ingredients.
I served these Chocolate Pots de Creme for a small dinner party last night and even the guests who love chocolate could not finish their portion. Believe me they tried. It is best to serve this chocolate custard in espresso cups instead of coffee cups as shown in the picture. You can even serve the dessert on fun, white spoons. This will help you feed a much larger crowd and everyone will savor their one bite dessert.
Now many of you have noticed this dessert has eggs and are wondering how I served this dessert around my son who would live only on chocolate if we let him. He was quite upset until he I told him we were whipping up a chocolate pudding with cocoa powder, avocado, coconut milk, vanilla, and Fleur de Sel for him in the blender. Do not knock it before you try it. You will not know there is avocado and you are getting a ton of antioxidants and vitamins in this dessert. Can you tell the difference between the chocolate pots and avocado pudding below?
I used my grandfather’s recipe for homemade Kailua liqueur instead of rum. Dark rum and I are not friends. I am sure you can use Grand Marnier or Amaretto or completely eliminate the liqueur. Opt for some orange peel shavings infused in the cream or a teaspoon of vanilla extract or vanilla bean paste.
1) Chop the chocolate with a large knife into shavings. Make sure you use a high quality chocolate that is semi-sweet. Callebaut is a very good choice.
2) In a medium saucepan, heat the heavy cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth. Note: you can use coconut milk if you need a dairy free option.
3) Whisk the egg yolks in a small bowl and then whisk in 1/2 cup of the hot chocolate and cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the dark rum or Kailua and the softened butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled. Plan on at least 4 hours. The chocolate pots can be made ahead of time and refrigerated overnight.
4) Whip up some homemade whipped cream with heavy cream, powdered sugar and vanilla extract or paste and add a dollop over the top of the Chocolate Pots. Add a pinch of Back to Organic Hand Harvested Fleur de Sel from the Guerande region in France. Serve with a small glass of Kailua or a tall glass of milk. Enjoy!