I’m a big fan of milk chocolate. Not for me the purist’s deep pleasure in some single estate dark bitter coco bean. Nope. I like my chocolate pretty much the way I like my life; with a spoonful of sugar.
Ingredients (serves 4- 6 depending on the size of the pots that you are using).
- Break two bars of milk chocolate into pieces in a bowl.
- Pour a ¾ cup of heavy cream and ¼ cup of milk into a pan and heat until it’s just about to boil.
- Tip the hot cream over the chocolate and count to 20.
- Whisk the melting chocolate into the cream until the color is uniform.
- Crack in the egg and whisk again. You’re not trying to whip up the mixture, just mix everything well.
- Pour the mixture into a jug, then from the jug into the little pots. Put the pots into the fridge and let them set for two hours.
(You can let them sit for longer – overnight, a day or two, not much longer because of the egg – but take them out of the fridge to allow them to warm up a little about 20 minutes before you plan to eat them.)
Do you want to make it fancy?
- Sprinkle the top with a teaspoon of sugar and either use a blow torch to brulee them or put them under a hot grill
- Grate some white chocolate over the top.
- Put a few raspberries into the bottom of the ramekin before pouring in the chocolate
- Or a blob of peanut butter
- Scoop some cool ice cream on top
- Serve with a jug of cold pouring cream along side
- Serve with stem-on strawberries or cherries for dipping
- Or some biscotti
- Or some salty pretzel sticks
- Or some shop-bought nut brittle