Chocolate pots de creme recipe

• 250 ml (8.8fl oz) pouring (whipping) cream
• 375 ml (13.2fl oz) milk
• 150 g (5.3oz) good-quality dark chocolate, roughly chopped
• 1 vanilla pod, or 1 tsp vanilla extract
• 1 tbsp caster (superfi ne) sugar
• 4 free-range egg yolks
• 1 free-range egg
• 1 handful of brandy snaps or sweet wafers, to serve

1. Preheat oven to 150C (300F).
2. In a small saucepan, slowly bring cream, milk, chocolate, vanilla and sugar to scalding point (not yet simmering), stirring gently until chocolate has melted.
3. Remove from heat.
4. Beat egg yolks and egg lightly in a bowl until combined, then pour into scalded cream mixture.
5. Mix together well, then pour into a jug.
6. Pour mixture carefully into six 1/2 cup (125 ml/4 fl oz) individual heatproof dishes.
7. Place them in a roasting tin, then pour in enough hot water to come three-quarters of the way up the sides of pots.
8. Cover roasting tin with a lid or foil.
9. Transfer to oven and cook until custards have set, which could take 2040 minutes, depending on thickness of pots.
10. Turn oven off, then leave pots in oven to cool for 30 minutes.
11. Lift pots out of roasting tin, removing lid or foil quickly so that no water falls into creams.
12. Leave to cool completely.
13. Once cooled, cover with plastic wrap and store in refrigerator until ready to serve.
14. Serve with a crisp dessert biscuit, such as a brandy snap or sweet wafer.

pouring, milk, chocolate, vanilla, caster, egg yolks, egg, handful of brandy snaps or sweet wafers

Taken from www.lovefood.com/guide/recipes/22515/chocolate-pots-de-crme-recipe (may not work)