Helen Goh's decadent Valentine's Day treat is sure to impress. For this chocolate pots de crème recipe, she calls upon the rich flavors of dark chocolate, cinnamon, coffee, and vanilla.
To create these velvety chocolate cups for two, start by warming cream, milk, cinnamon stick, and instant coffee powder in a saucepan over low heat until it just begins to steam. Remove from the heat and let infuse for 10 minutes before heating again.
In a separate bowl, whisk together softened butter, double cream, whole milk, egg yolk, caster sugar, vanilla extract, and a pinch of flaky sea salt. Gradually whisk in some of the warm chocolate mixture to temper it, then add the rest.
Combine softened butter with 250ml ramekins or two 125ml ramekins, brush them gently with the butter, and place them in a deep baking dish filled with hot water halfway up the sides.
Pour the prepared chocolate mixture into the butter-coated ramekins. Bake at 150C (130C fan)/300F/gas 2 for 20-22 minutes or 25-28 minutes for one larger pot. Remove from the oven and let cool in room temperature for 30 minutes, then refrigerate for at least an hour.
To serve, top these rich chocolate cups with softly whipped cream or creme fraiche, finish with a few drops of olive oil, and sprinkle with flaky sea salt. A perfect Valentine's treat that's both elegant and delicious!
To create these velvety chocolate cups for two, start by warming cream, milk, cinnamon stick, and instant coffee powder in a saucepan over low heat until it just begins to steam. Remove from the heat and let infuse for 10 minutes before heating again.
In a separate bowl, whisk together softened butter, double cream, whole milk, egg yolk, caster sugar, vanilla extract, and a pinch of flaky sea salt. Gradually whisk in some of the warm chocolate mixture to temper it, then add the rest.
Combine softened butter with 250ml ramekins or two 125ml ramekins, brush them gently with the butter, and place them in a deep baking dish filled with hot water halfway up the sides.
Pour the prepared chocolate mixture into the butter-coated ramekins. Bake at 150C (130C fan)/300F/gas 2 for 20-22 minutes or 25-28 minutes for one larger pot. Remove from the oven and let cool in room temperature for 30 minutes, then refrigerate for at least an hour.
To serve, top these rich chocolate cups with softly whipped cream or creme fraiche, finish with a few drops of olive oil, and sprinkle with flaky sea salt. A perfect Valentine's treat that's both elegant and delicious!
honestly, who needs all that fuss? 20 minutes is enough time to whip up some decent chocolate treats, no need for all the extra steps. just add cocoa powder, milk, and sugar, pour into ramekins, and bake at 180C (that's hot!).
Also, ramekins are a bit pricey, if you ask me. And what's up with the flaky sea salt on top? It sounds like it's gonna make it kinda salty... will it overpower the rich chocolate flavor? 
And don't even get me started on the ramekins - who needs all those tiny cups when you can just have one big ol' chocolate cake pan? 
Still, I guess the end result is pretty cool... but can it be devoured in 5 minutes or less? 
and the presentation is so on point - it's perfect for valentine's day! using flaky sea salt is a genius move, gives it that extra oomph 
anyway, cant wait to try this recipe out and impress my bf with these stunning chocolate pots de crème 
i mean what's up with using flaky sea salt on chocolate? doesn't that clash with the sweetness? and 150C is kinda high, can't they do some research to find the perfect temp for this recipe? also where did they get that "rich flavors" from? was it really necessary to add cinnamon and coffee to a chocolate dessert?