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Dark Chocolate Pots

Prep Time20 minutes
Chilling3 hours
Total Time3 hours 20 minutes
Course: Dessert
Keyword: Chocolate, pudding,
Servings: 6 people

Ingredients

  • 130 g golden caster sugar
  • 40 g cocoa sifted
  • 1/4 tsp sea salt fine
  • 3 tbls cornflour
  • 800 ml whole milk
  • 4 egg yolks large
  • 130 g dark chocolate minimum 54% cocoa solids, chopped
  • 50 g unsalted butter room temperature, diced
  • 1 tsp natural vanilla extract
  • chocolate chocolate to decorate

Topping

  • 6 tbls Tims Greek style coconut kefir or, see below
  • 6 tbls Greek style yogurt Full fat
  • 1½ tbls desiccated coconut
  • 1 tbls icing sugar

Instructions

  • Begin by combining the egg yolks, sugar, salt, cornflour, vanilla and cocoa with a hand whisk. You’ll have to add approximately 40mls of the milk to loosen it.
  • Now pour the rest of the milk in a saucepan and bring to a simmer. Pour the milk over the chocolate mixture, whisking all the time. Return the chocolate mixture to the pan on a medium heat. Heat and whisk for 3-5 minutes, it will thicken to the consistency of yogurt.
  • Remove from the heat and add the butter and chocolate, whisk until both have dissolved.
  • Pour into a bowl and place parchment paper directly on the surface of the custard. Once cool, place in the fridge for at least 3 hours to chill.
  • If kefir isn't available mix the Greek yogurt with the desiccated coconut and icing sugar
  • Serve in glasses topped with coconut kefir or Greek yogurt.
  • Make chocolate curls or simply take a potato peeler to slice the chocolate directly over the kefir. Serve chilled. Can be prepare day ahead and kept in the fridge. Top with kefir just before serving.