Caramelised chocolate pots

Caramelised chocolate pots

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
40 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500ml milk
20g unsweetened cocoa powder
100g liquid glucose
100g best-quality dark chocolate, grated
4 egg yolks
demerara sugar

Method

  1. Preheat your oven to 180°C. Stand 4 x 120 ml dariole moulds, ramekin dishes or coffee cups in a deep roasting pan. Put the milk, cocoa and glucose in a heavy-based saucepan and bring to the boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Allow to cool. Stir in the egg yolks, then strain the mixture through a fine sieve.
  2. Pour the mixture into the prepared moulds. Pour enough cold water into the roasting pan to come halfway up the side of the moulds. Cover loosely with foil and bake for 15 minutes. Lower the heat to 160ºC, remove the foil and cook for a further 20 minutes.
  3. Remove from the oven and allow to cool for about 20 minutes; the creams will still be quite wobbly. When ready to serve, sprinkle the surface of each chocolate pot with a thin, even layer of Demerara sugar. Caramelise the surface with a small kitchen blowtorch until the sugar melts to a shiny caramel glaze. If you don’t have a blowtorch, preheat an overhead grill to its highest setting. Place the brûlée on a baking sheet and slide it under the heat, about 5 cm from the heat. Watch carefully to make sure it doesn’t burn. Allow to cool for 5 minutes before serving so that the caramel layer will harden to a crisp, crunchy layer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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