With very little effort I ended up with a rich, silky chocolate pot. A lovely afternoon treat.
Now on to the exciting stuff – blog improvements!
I thought I’d point out that we’ve been doing some behind the scenes work to make the blog a bit more user friendly and easier to navigate. If you click on the ‘Recipes‘ link, either at the top of the page (above the header), or in the right hand side margin, you will find a very pretty (if I say so myself) display of photos, with all the recipe categories.
Categories include lots of sweet treats (biscuits, slices, muffins & sweets, cupcakes, cakes & tarts, frozen goodies and desserts) and savoury items (meat, rice, seafood, salads, vegetarian meals, appetisers & accompaniments, sauces, spice pastes & stocks and breakfast). We have also included some specialty categories – kids, Christmas and gluten free friendly. From there, you can click through to view pictures of the individual recipes within each particular category.
So far the new system seems to be holding up well, and I’ve even rediscovered long forgotten (delicious) posts. Excellent.
If you have any comments, suggestions or tips for further improvements, please let me know in the comments.
You should also definitely make these chocolate pots.
200g bittersweet chocolate
500ml half-and-half (as we don’t have this in Australia, I melted 1 tbs of butter, then added in enough milk to equal 500mls. This worked fine)
45g caster sugar
1 tsp instant coffee powder
pinch of salt
6 egg yolks
1 tsp vanilla extract
- Pre heat the oven to 175C and place your ramekins in a roasting pan.
- Chop the chocolate and place in a metal or glass bowl. Heat the half-and-half, sugar, coffee powder and salt in a saucepan. Keep stirring to dissolve the sugar and wait for the mixture to become quite hot.
- Take the mixture off the heat and immediately pour over the chocolate. Wait a moment for the chocolate to start melting, then whisk the mixture until it is smooth and all the chocolate has melted.
- Wait until the mixture has cooled completely, then slowly pour in the egg yolks, whisking as you go. Some patience in waiting for the mixture to cool is crucial, lest you end up with scrambled eggs.
- Whisk in the vanilla. The mixture should be smooth and should not be grainy.
- Transfer the mixture to a measuring jug and pour into the ramekins.
- Pour warm water into the roasting dish so it comes halfway up the sides of the ramekins. Wrap the roasting pan tightly in aluminium foil and bake until the outsides are just set but the centres are still a bit wobbly, about 35 minutes.
- Let the custards cool. Serve at room temperature with a little cream and chocolate shavings.