A traditional French dessert, Petits Pots de Creme au Chocolat (peh-tee poh d’krem dinner oh shoh-koh-lah) is also made in other flavours such as vanilla and coffee. The custard is usually set in small china or glazed earthenware pots. Milk may be used instead of half milk and half cream.
8 oz. dark cooking chocolate, broken into small pieces
10 fl. oz. single cream
10 fl. oz. milk
1 large egg
4 egg yolks
4 tablespoons castor sugar
Preheat the oven to warm 325 F (Gas Mark 3, 170 C).
In a medium-sized saucepan, melt the chocolate with the cream and milk over very low heat, stirring occasionally with a wooden spoon. Remove the pan from the heat. Set the pan aside to cool for 10 minutes.
In a medium-sized mixing bowl, beat the egg, egg yolks and sugar together with a wooden spoon until they are just com- bined. Stirring constantly with the wooden spoon, gradually pour the choc-olate mixture on to the egg mixture, beating until they are well blended. Strain the mixture into a jug or bowl.
Pour the mixture into 6 small oven-proof ramekin dishes or custard cups. Arrange the filled dishes or cups in a baking tin and pour in enough boiling water to come halfway up the sides of the dishes or cups. Cover each dish or cup with aluminium foil.
Place the tin in the lower part of the oven and bake for 30 minutes or until the custards wobble gently.
Remove the tin from the oven and leave to cool, then chill the custards in the refrigerator before serving.