200 grams dark chocolate (65% or greater)
500g whipping cream
1/4 cup caster sugar (optional)
1 whole egg
4 egg yolks
1 tsp Natural Vanilla Extract
14 small ramekins
Place chocolate in TM bowl. Chop for 20 seconds on speed 8. Add cream and melt together for 3 minutes at 60°C on speed 3.
Cool slightly. Add whole egg and yolks together with caster sugar (if using) and beat for 40 seconds on speed 8 until sugar dissolves slightly and mixture is blended.
At this point you should the add the vanilla or flavorings of choice to chocolate mix.*
Divide mixture between ramekins and place in Varoma tray.
Steam for 25-30 minutes on Varoma temperature or until set in centre.
Chill and serve decorated with whipped cream and fresh fruit or chocolate curls, depending on the flavor of choice.
Jaffa Choc Pots: Add dash of Cointreau and the zest of one orange.
Coconut Creme Choc Pots: Replace the dark chocolate and whipping cream with white chocolate and coconut cream. Add a dash of almond essence and shaved toasted coconut as a topping.
Bailey’s Milk Choc Pots: Use milk chocolate and add a generous dash of Bailey’s liqueur