Single-origin chocolate deserves a dessert that gets out of its way. Cacao Barry's Tanzania 75% couverture carries bright red-fruit acidity over a deep roasted base, and in a simple pot de crème those origin notes come through with total clarity.
Prep time: 20 min (plus 6 h chilling) | Cook time: 10 min | Makes: 6 small jars
Ingredients
- 150 g Cacao Barry Tanzania 75% dark couverture, chopped or in callets
- 500 ml (2 cups) whipping cream 35%
- 100 ml (⅓ cup + 1 tbsp) whole milk
- 5 egg yolks
- 50 g (¼ cup) sugar
- Pinch of fleur de sel
- To finish: lightly whipped cream and cacao nibs
Method
- Put the chocolate in a large bowl. Warm the cream and milk to a bare simmer.
- Whisk the yolks with the sugar, temper with the hot cream, then return everything to the pot and cook gently, stirring, to 82°C / 180°F, until it coats a spoon.
- Pour the custard over the chocolate through a fine sieve. Wait 30 seconds, then stir from the centre until glossy. Add the salt.
- Divide between six small jars and chill at least 6 hours.
- Top with a thin layer of softly whipped cream and a scatter of cacao nibs before serving.
These hold beautifully for three days in the fridge, which makes them the easiest dinner-party dessert we know.
