Pots de Crème au Chocolat

• 170 g Dark baking chocolate
• 400 ml Double cream
• 200 ml Whole milk
• 60 g Caster sugar
• 1 pinch Fine sea salt
• 5 Egg yolk
• 1 tsp Vanilla extract

1. Heat the oven to 160°C (320°F). Put four ramekins in a deep baking dish and set a kettle of water to boil.
2. Finely chop the dark chocolate and put it in a heatproof mixing bowl. Set aside while you heat the dairy.
3. In a saucepan over medium heat, warm the double cream, whole milk, caster sugar and salt until steaming and the sugar has dissolved, without letting it boil. Pour the hot mixture over the chocolate and leave for 1 minute, then whisk until smooth and glossy.
4. In a separate bowl, whisk the egg yolks just to loosen them. Slowly whisk in the warm chocolate mixture a little at a time, then whisk in the vanilla extract.
5. Divide the custard between the ramekins. Pour just-boiled water into the baking dish to come about halfway up the sides of the ramekins, then carefully transfer to the oven.
6. Bake for 25 to 35 minutes, until the edges are set but the centres still wobble like jelly when you gently nudge a ramekin. Remove the ramekins from the water bath and leave to cool to room temperature.
7. Chill the pots de crème until cold and spoonable. Serve straight from the fridge.

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