Chocolate for Easter, or anytime

Updated: 4 days ago

Chocolate espresso pots de crème

How about an elegant, somewhat indulgent, addition to an Easter Sunday brunch? We think this would be the perfect touch.

Of course, chocolate is always wonderful for any dessert… or for no reason at all. You can make these up to three days ahead.

Serves 6–8

1 ¾ cups heavy cream
½ cup whole milk
6 oz high-quality dark chocolate (70–75%), finely chopped
4 large egg yolks
2–3 tablespoons maple syrup or superfine sugar (adjust to taste)
1 tablespoon strong espresso (or 1 teaspoon espresso powder dissolved in 1 tablespoon hot water)
½ teaspoon pure vanilla extract
Pinch of fine sea salt
Flaky sea salt, for finishing
Optional toppings: lightly sweetened whipped mascarpone, shaved chocolate, toasted hazelnuts.

Preheat oven to 300°F (150°C).
Place chopped chocolate in a heatproof bowl.
Heat cream and milk in a saucepan until just steaming, not boiling.
Pour hot cream over chocolate. Let sit one minute, then whisk until smooth.
In a separate bowl, whisk egg yolks with maple syrup, espresso, vanilla and fine salt.
Slowly whisk the warm chocolate mixture into the yolks. Note: To keep the eggs from curdling in the hot chocolate mixture, add a little bit of the chocolate to the egg mixture and whisk well. Then pour the mixture into chocolate and whisk until smooth.
Strain through a fine sieve for ultra-smooth texture.
Pour into ramekins.
Place ramekins in a baking dish and pour hot water halfway up their sides. Make sure the water is hot.
Bake 25–35 minutes, until edges are set but centres still slightly soft.
Cool, then refrigerate at least 4 hours or overnight.
Before serving, sprinkle lightly with flaky sea salt.
Serve chilled or just slightly cool, with a small spoonful of barely sweetened whipped cream.

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