Chocolate Pots
Over a year ago
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Ingredients
- 4 Eggs
- 3 ounces Castor Sugar
- 1 ounce Vanilla Sugar
- You can use just ordinary Castor Sugar instead of vanilla
- 2 packets Gelatine
- 6 tablespoons Cold Water
- ¾ Pint Milk
- 4 ounces Plain Chocolate 80% finely grated
- ½ pint Double Cream
- 2 tablespoons Rum or Brandy (optional)
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
MMMMmm Hits that chocolate spot
Method
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1
Separate eggs. Boil Milk set aside to cool. Whisk the Egg yolks and Sugars together until very Thick. Add ¼ of the milk to egg yolk mixture and stir well to combine. Add remaining milk and stir over a very low heat until mixture begins to thicken DO NOT BOIL. Add finely grated chocolate and stir until the hot custard has fully melted the chocolate take the pan of off the heat. Put the gelatine in the cold water stir to dissolve. When dissolved add to the chocolate mixture. Add ¾ of the cream (saving ¼ for decoration) mix gently. Whisk the egg whites until stiff but not too dry. With a metal spoon carefully fold into the chocolate mixture mix well. Add alcohol if required mix gently. Pour into individual moulds or one large mould. Leave to set about 8 hours.
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