CHOCOLATE POT DE CRÈME WITH TRUFFLE HONEY
Preparation time 20 mins plus
4 hours chilling
Cooking time 35 mins Serves 4-6
200g dark chocolate (70% cocoa),
6 free-range egg yolks
½ cup dark brown sugar
1 tsp natural vanilla extract Pinch sea-salt flakes
1½ Tbsp dark rum Whipped cream, to serve
2 Tbsp truffle honey (from
specialty food stores) Chocolate shavings, to garnish Freeze-dried raspberries, to garnish Wafer biscuits, to serve
STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Heat cream in a medium saucepan over medium heat, until just simmering. Remove from heat. Add chocolate, whisking until smooth and melted. Set aside to cool slightly.
STEP 2 Put egg yolks, sugar, vanilla and salt in a large bowl and whisk for 5 minutes or until very pale. Stir in rum. Fold through chocolate mixture.
STEP 3 Spoon mixture into four 1-cup or six ¾-cup capacity ramekins. Arrange ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Bake for 30 minutes or until tops are just set. Carefully remove ramekins from water and refrigerate for 4 hours, until firm.
STEP 4 To serve, top chocolate pots with whipped cream. Drizzle with truffle honey, and garnish with chocolate shavings and freeze-dried raspberries. Serve with wafer biscuits.
Honey infused with truffles is sweet in flavour with earthy overtones
Chocolate pot de crème