CHOCOLATE POTS WITH WHIPPED CREMA FRAICHE AND EVOO

CHOCOLATE POTS WITH WHIPPED CRÈME FRAICE AND EVOO

(Serves 4)

150 ml cream

150 m  milk

            Vanilla seeds

3          egg yolks

60 g     castor sugar

200 g   dark chocolate, chopped (use 70%)

125 ml crème fraiche

100 ml cream

20 ml   icing sugar

            Maldon salt

            EVOO (extra virgin olive oil)

METHOD:

• Combine the cream, milk and vanilla in a saucepan and place on medium heat – bring to a simmer
• Beat together the egg yolks and sugar until pale and thick
• Add the hot cream to the egg yolks, mix well and return to the saucepan
• Stir continuously (with a whisk) until the mixture coats the back of a spoon (be careful not to overcook)
• Remove from the heat and add the chocolate. Stir very well until the chocolate has melted
• Pour the chocolate mixture into 4 jars (150 ml)
• Refrigerate until completely chilled and set.
• Whip the crème fraiche, icing sugar and cream to soft peaks and spoon on top of the chocolate pots
• Sprinkle with a small amount of Maldon salt and drizzle generously with the EVOO