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
20g caster sugar
1tsp vanilla extract (or other flavorings of choice, see Options)
2 whole eggs
1 egg yolk
10-12 small dishes or ramekins
DO:
Place chocolate, cream, sugar and vanilla into Thermomix bowl and heat together for 3 minutes at 50ºC on speed 1.
Insert Butterfly and with lid closed, drop eggs and yolk into hole in lid as you mix for 1 minute on 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.
Lightly rinse Thermomix bowl and fill with 1 litre of water. Set Varoma into position and cook for 20 minutes at Varoma temperature on speed 2.
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.
Jealous of your trip! You’re going to have such a blast. Thanks for leaving us with chocolate!
Gosh, going to Sydney, again ! Wow – really keen. You might have to show him how to use the Varoma
Reminds me that my thank you didn’t go through.
These really look great and love the variations on a theme of decadence.
These look divine Tenina! As always
Do you need to cover the little pots before steaming them?
Enjoy your travel!
No need to cover them, but you can if you want to. The colour probably looks better if they are covered whilst cooking.
And Duo, I promise to provide something less attractive than chocolate next time! There really are other recipes in my repertoire, just never make it on to here!
I have made a similar dessert to these, but never using the Varoma. That is about to change now, though!
I just hope that I don’t eat too many of them.
Thanks Tenina.