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Chocolate pot

Matt Tebbutt from Market Kitchen
Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner

Chocolate pot

Method

1. Put the chopped chocolate into a large bowl.

2. Put the cream into a saucepan, bring it gently to the boil, then pour it over the chocolate. Stir together until the chocolate melts and put this mixture to one side.

3. In another bowl, mix together the milk, icing sugar and yolks.

4. Pour the egg and milk mixture into the chocolate, stir till combined, then strain through a sieve into a clean bowl.

5. Pour the mixture into small pots and refrigerate overnight.

6. To serve, remove the pots from the fridge, pour a little cream on top and dust with cocoa powder until covered.

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Serves: 6

Prep: 10 min, plus overnight refrigeration
Cook: 10 min

Ingredients
900g dark chocolate, finely chopped
1.65 litres double cream, plus extra for serving
600ml Milk
200g icing sugar
8 egg yolks
Cocoa powder, to dust