Chocolate pot de creme with truffle honey
A baked chocolate custard that's simple to perfect. Loving the elegant addition of truffle honey.
Ingredients
600ml cream
200g dark chocolate (70% cocoa), finely chopped
6 free-range egg yolks
1⁄2 cup dark brown sugar
1 tsp natural vanilla extract
Pinch sea-salt flakes
1 1⁄2 Tbsp dark rum
Whipped cream, to serve
2 Tbsp truffle honey
Chocolate shavings, to garnish
Freeze-dried raspberries, to garnish
Wafer biscuits, to serve
Method
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Preheat oven to 160°C fan- forced (180°C conventional). Heat cream in a medium saucepan over a medium heat, until just simmering. Remove from the heat. Add chocolate, whisking until smooth and melted. Set aside to cool slightly.
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Put egg yolks, sugar, vanilla and salt in a large bowl and whisk for 5 minutes or until very pale. Stir in rum. Fold through chocolate mixture.
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Spoon mixture into four 1-cup or six 3⁄4-cup capacity ramekins. Arrange in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Bake for 30 minutes or until tops are just set. Carefully remove ramekins from water and chill for 4 hours, until firm.
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To serve, top chocolate pots with whipped cream. Drizzle with truffle honey, and garnish with chocolate shavings and freeze-dried raspberries. Serve with wafer biscuits.
