← Nouns Cooking · Dessert Parlour

Ingredients

• 2 large egg yolks
• 70 g caster sugar
• 2 tbsp Cocoa powder
• 1½ tbsp Cornflour (cornstarch)
• 240 ml whole milk
• 360 ml double cream
• 150 g dark chocolate (70%), finely chopped
• 1 tsp Vanilla extract
• 1 pinch Salt
• 150 ml whipping cream, to serve (optional)

Method

1. Whisk the yolks, sugar, cocoa and cornflour in a saucepan into a thick paste.
2. Gradually whisk in the milk and then the cream until smooth.
3. Cook over medium heat, whisking constantly, for 5–7 min, until it thickens to a custard that coats the back of a spoon and just starts to bubble.
4. Take off the heat and add the chocolate, vanilla and salt. Leave for 1 minute, then whisk until smooth and glossy.
5. Pour into six small cups or ramekins. Cool, then cover and chill for at least 3 hours, until set.
6. Serve with a spoonful of softly whipped cream and a little grated chocolate.

Tips

• Whisk into the corners of the pan as it heats, or the custard can catch and turn lumpy.
• Pots keep covered in the fridge for up to 3 days, so they are perfect for making ahead.

Sources

Written in our own words after cross-checking these recipes:

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