A POT OF DECADENCE ~ LUST!

Decadent Chocolate Pots

OK OK, a little late for that famously Chocolated out day for lovers, but this is just a rework of an oldie on here, and it was for the Steam Oven a long time ago and in another galaxy! Named lust for obvious reasons, (which will become apparent once you have made and eaten this sinful confection!) you will NOT, I repeat NOT ever think of chocolate in quite the same light ever again. Try some of the variations, but (sigh) I just keep going back to the Jaffa Pots.

I need to revisit a lot of content on here, and in light of the fact I am off to Sydney on Sunday (stay tuned in on Twitter) to work with chef Mark Best, as well as tripping off to Singapore the week after that, I felt that a redo was a great option to keep you all coming back!! So here you have it. You can double the mixture quite easily and make sure you tweak a change or two each time you do it!

NEED:

140g dark chocolate in chunks

300g cream

1tsp Heilala vanilla bean paste (or other flavorings of choice, see Options)

2 egg yolks

1 egg

10-12 small dishes or ramekins

DO:

Place chocolate, cream and vanilla bean paste into Thermomix bowl and heat together 3 min/50ºC/speed 1.

With lid closed, place yolks and egg through hole in lid as you mix 30 sec/speed 2. Place MC on top and increase to speed 4 after you have added the eggs and yolk.

Divide between small dishes (Dariole moulds work well) and place them into the Varoma dish and tray or Combi Steam Oven dish.

Lightly rinse Thermomix bowl and fill with 1 litre of water. Set Varoma into position and cook 20 min/Varoma/speed 3. If using the Combi Steam oven, steam for approximately 20-25 minutes until just set in the center.

Place choc pots into fridge until cooled before serving warm or cold dusted with cocoa and with berry/mint leaf garnish and additional whipped cream if desired.

OPTIONS:

Jaffa Choc Pots: Add zest 1 orange and a dash of optional Cointreau

Coconut Crème Pots: Replace dark chocolate with white chocolate and cream with coconut cream. Add a dash of almond essence.

Baileys Crème Pots: Replace dark chocolate with milk chocolate, omit sugar and add a dash of Bailey’s liqueur.

Espresso Pots: Add a shot of espresso to chocolate whilst melting. Or add 1tsp espresso powder at the same time as vanilla extract.