Baked chocolate pots, with Philip Johnson
1 vanilla pod, split lengthways, seeds scraped
100g dark couverture chocolate
5 egg yolks
60g caster sugar
150ml thickened cream
Thinly sliced zest of 1 orange
1. Preheat oven to 120˚C. Line a deep roasting tray with a dish cloth and place 6 demitasse (half-sized) cups in tray. 2. Combine milk, cream and vanilla in saucepan, bring to just before boiling point and add chocolate, stirring well to melt. 3. In separate bowl, whisk together yolks and sugar. Add chocolate mixture and whisk to combine. Strain into a jug and allow to stand for 15 minutes. Skim froth that settles on top. 4. Divide mixture among cups. Half-fill tray with hot water and bake for 15-18 minutes. Chocolate should be just set in centre. Carefully remove tray from oven, remove cups from hot water, allow to cool. 5. Whisk cream to soft peaks. Serve a spoonful of cream on top of each chocolate pot and finish with orange zest.