Chocolate custard pot with whipped cream

This is a baked custard recipe, so you will need to put the ramekins in a water bath – for this recipe you will need four X one cup ramekins and a baking dish large enough to hold all four with room enough around to be able to lift them out when done.

Chocolate custard pot with whipped cream

Chocolate custard pot with whipped cream

1/4 cup cocoa powder;

6 egg yolks (you can freeze the whites to use later for something else – I freeze them individually so I can count out how many I need);

1/2 cup caster sugar;

1 cup milk;

3/4 cup thickened cream;

60g dark chocolate;

Extra cream and sprinkles or chocolate shards to decorate.

Preheat oven to 160 celcius, or 140 if your oven is fan forced.  Place the ramekins into the baking dish – no need to grease anything.

Whisk the cocoa powder, egg yolks and sugar in a heatproof bowl.  Place milk, cream and chocolate in a medium saucepan over a moderate heat.  Stir until smooth, slowly bring to a boil, then gradually whisk into chocolate mixture.

Pour into ramekins.  Fill baking dish with boiling water to half way up the sides of the ramekins.  Bake 35-40 minutes, or until just set.  Remove the ramekins from the pan and stand for five minutes.  Decorate as you like.  Best eaten warm, but you can let them go cold if you prefer.