Gourmet Traveller’s double chocolate and chilli pots recipe
22.11.22
SERVES 6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS SETTING)
INGREDIENTS
250ml (1 cup) pouring cream
250ml (1 cup) milk
Scraped seeds of 1 vanilla bean
4 egg yolks
80gm raw caster sugar
150gm dark chocolate (70% cocoa solids), finely chopped
¼ tsp ground chilli
Pistachio biscotti and grated chocolate, to serve
SOURED LIME CREAM
150gm sour cream
60ml (¼ cup) thickened cream
Finely grated zest of 1 lime, plus extra to serve
METHOD
1 Place cream, milk and vanilla seeds in a saucepan over medium heat and bring to a simmer.
2 Meanwhile, whisk yolks and sugar in a large bowl until pale. Add cream mixture and whisk to combine. Return to pan and stir continuously over medium heat until mixture coats a spoon thickly (4-5 minutes). Remove from heat, add chocolate and chilli, whisk until smooth and combined, then divide among six, 150ml serving glasses. Refrigerate until completely chilled and set (2 hours).
3 For soured cream, whisk sour cream and thickened cream in a bowl until stiff peaks form, then fold in lime zest. Refrigerate until ready to serve.
4 Serve topped with a dollop of soured lime cream, extra grated chocolate and lime zest, with biscotti for dipping.
MIX IT UP
If spice isn’t your friend, simply omit the ground chilli and add a shot of your favourite liqueur, such as amaretto or triple sec.
Recipe and image: Gourmet Traveller magazine
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Charissa Levonian
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