Ingredients
700g of the best chocolate you can find
480ml cream
480ml Milk
4 eggs
Method
- Gently bring the milk and cream to the boil together.
- Add the hot milk and cream to the chocolate and whisk well use a food processor if you have one) and make sure all the milk cream and chocolate amalgamate.
- Add the eggs one at a time beating them in.
- Once everything is combined leave it to settle for a while and skim off any bubbles from the surface.
- Pour in to 12 individual ramekins.
- For a really professional finish use a chef’s blowtorch to quickly whip over the top to remove any imperfections.
- Refrigerate for a minimum of 4 hours until set.
- Serving the famous chocolate pot with a splurge of raspberry fool and a piece of shortbread.