Dark Chocolate Cream Pots for Two
A dense, silky chocolate cream set in two small glasses, finished with a spoonful of berries. Rich enough for a romantic dessert, simple enough for any night.
- Total
- 138 min
- Prep 10 · Cook 8 · Rest 120
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Whisking
- Sweet
- Stovetop
- Oven
Instructions
-
Chop the chocolate into small even pieces and put them in a heatproof bowl with a pinch of salt.
~4 min
Small, even pieces melt uniformly, preventing scorching or lumps when the hot cream is added.
-
Warm 200 ml cream in a small saucepan over medium-low heat until it just begins to steam and small bubbles ring the edge. Do not let it boil.
~4 min
Gentle heating keeps the cream below a boil, avoiding scorching and ensuring a smooth emulsion.
-
Pour the hot cream over the chocolate and let it stand for 1 minute, then whisk gently from the centre outwards until the mixture is glossy and completely smooth.
~1 min
The brief rest allows the chocolate to melt fully, so gentle whisking creates a glossy, stable emulsion.
Emulsifying Whisk gently from the centre outwards until glossy; overwhisking or adding cold cream can cause a grainy, broken mixture.
Whisking Use a light, circular motion to combine without incorporating air; stop as soon as the mixture is smooth to avoid bubbles.
-
Divide the chocolate cream between two small glasses, tapping each one on the counter to settle the surface.
~2 min
-
Chill the pots uncovered for 2 hours, until the cream is set and a spoon drawn through leaves a clean line.
~120 min
Chilling uncovered prevents condensation, and the set indicates proper crystallization for a clean spoon line.
For a softer, mousse-like set, pull the pots from the fridge after 90 minutes; for a firmer sliceable set, leave them the full 2 hours.
-
Top each pot with 40 g berries and serve cold.
~2 min