Chocolate pot with blueberry compote

For chocolate lovers, this dish is an easy but also a luxurious way to finish a meal. However, it is worth using a good quality chocolate. In the compote we’ve used a vanilla pod. You could use vanilla essence (but definitely not vanilla flavouring) but, whilst a vanilla pod is expensive, it can be used many times. So, once removed from the dish, rinse and dry it and store it in a jar of castor sugar for future use. Not only can you use the pod again but you also get vanilla-scented sugar.

Serves six

For the chocolate pot:

  • 400ml milk
  • 250ml double cream
  • 200gm chocolate
  • Four egg yokes
  • 45gm caster sugar
  • A few drops (half a teaspoon) of vanilla essence – not vanilla flavouring

For the blueberry compote:

  • 200gm blueberries
  • Juice of one lemon
  • 20gm caster sugar
  • One whole vanilla pod

Pre-heat the oven to 140°C (gas mark 1).

To cook and serve the chocolate pot you will need six ramekins. First, in a bowl, beat the eggs, sugar and vanilla essence until creamy. Gently heat the milk and cream together in a pan until boiling. Reduce the heat and add the chocolate until it melts. Immediately, pour the milk and cream onto the eggs and sugar, whisking as you do so.

Divide the mixture equally into the ramekins and place them in a roasting dish into which you then pour hot water, half way up the ramekins. Place the roasting tin in the oven and bake until set. How long? It depends on a number of factors but probably around 20 to 30 minutes. Allow to cool.

To make the blueberry compote, place all the ingredients into a pan and, stirring, bring to the boil. Remove the vanilla pod and allow to cool.

To serve, place the chocolate pot onto a plate with, perhaps, some fresh fruit (strawberries are sublime with chocolate) and serve the blueberry compote alongside.

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