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Bittersweet chocolate pots with toffee shards
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Indulge in decadent molten dark chocolate with a crisp toffee shard.
Ingredients:
  • 410ml (1 2/3 cups) pouring cream
  • 1 vanilla bean, split lengthways
  • 200g good-quality 70% cocoa dark chocolate, finely chopped
  • 3 egg yolks
  • 285g (1 1/3 cups) caster sugar
  • 300ml ctn double cream
  • Cocoa powder, to dust
Instructions:
  • 1. Preheat oven to 160ºC. 2. Heat pouring cream and vanilla bean in a saucepan over medium heat until nearly boiling. 3. Remove from heat and add the chocolate. Allow to sit for 5 minutes until chocolate melts. 4. Remove vanilla bean, scrape seeds into mixture, and discard the bean. 5. Stir until chocolate is fully melted and mixture is smooth.
  • In a large bowl, whisk together egg yolks and 70g (1/3 cup) sugar until the mixture is thick and pale. Slowly pour and whisk the cream mixture into the egg yolk mixture. Divide the mixture evenly among six 185ml (3/4-cup) ovenproof ramekins.
  • Place the ramekins in a large baking dish and add boiling water until it reaches halfway up the sides of the ramekins. Bake until just set, about 30 minutes. Remove the ramekins from the dish and let them cool completely.
  • Prepare a baking tray with non-stick baking paper. In a saucepan, heat the remaining sugar over low heat, shaking the pan periodically until the sugar dissolves. Cook for 6-8 minutes until dark but not burnt. Pour the toffee onto the tray, tilt to spread it evenly as it sets. Let it cool completely, then break into large shards.
  • Spoon a generous dollop of double cream on top of each chocolate pot, sprinkle with cocoa powder, and garnish with toffee shards.

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