This is 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.
This was originally an Insider Club recipe but for Easter 2021 we are gifting it and the video to you! Hope you enjoy and come join us for loads more soon!
Jaffa Choc Pots: Add zest 1 orange and a dash of optional Cointreau as well as the orange oil.
Coconut Crème Pots: Replace dark chocolate with white chocolate and cream with coconut cream. Add a dash of almond essence. Omit the orange oil.
Baileys Crème Pots: Replace dark chocolate with milk chocolate, and add a dash of Bailey’s liqueur. Omit the orange oil.
Espresso Pots: Add a shot of espresso to chocolate whilst melting. Or add 1tsp espresso powder at the same time as vanilla. Omit the orange oil.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 140 Grams Chocolate dark in pieces BUY
- 300 Grams cream
- 1 Teaspoon Vanilla Bean Paste (or other flavorings of choice, see options) BUY
- 3-4 Drops doTERRA Wild Orange Oil (optional, see below) BUY
- 2 egg yolks
- 1 egg
- 10 - 12 small dishes or ramekins
Place chocolate, cream and vanilla bean paste into Thermomix bowl and heat 3 min/50ºC/speed 1.
With lid closed place orange oil, (if using) yolks and egg through hole in lid as you mix 30 sec/speed 2. Insert MC 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 or grated chocolate and with berry/mint leaf garnish and additional whipped cream if desired.