I've been abandoned by my family. They headed for the glamour of a volleyball stadium 2 hours from here and left me to fend for myself... at home... all weekend. Do you have any idea how much I love my me-time where I get to do whatever the heck I want? I get to sleep in the middle of the bed (although Mr Milk and Honey would probably tell you that I do that when he's home as well so what's the diff?), get to watch all those HBO DVDs that I seriously have not shut up about, get to take a long bath without someone wanting me to find their teddy bear or get them a glass of water when I'm in mid-wallow, and the best thing of all, eat whatever I want, whenever I want. Things like a Bloody Mary and half a box of crackers for dinner, and a Chocolate Pot at 7pm and one at 9pm.
Chocolate Pots
from Nigella Lawson's Nigella Bites
Makes 6
175g dark chocolate (best-quality - minimum 70 percent cocoa solids)
150ml cream
100ml whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon allspice
1 egg
Crush the chocolate to smithereens in a food processor with the blade attachment.
Heat the cream and milk until just about boiling, then add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
Pour into 6 small coffee cups and sit them in the refrigerator for 5 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
Oh my, I LOVE to be alone in the house. No one to disturb me in the kitchen, start my music out loud, take a nap or watch my shows that no one wants to watch with me...
ReplyDeleteIt is that eay to make chocolate pots? How come I pass away from this? +, I always have this exact chocolate. I take it at Petite Italie here and it is my favorite chocolate from all times.
Yes! I love when I'm home alone with a bottle of wine and a handful of episodes of Grey's Anatomy or Girls. These chocolate pots look like the perfect thing to go along with that kind of night. How do you think they would be without the egg? I'm super squeamish about raw eggs.
ReplyDeleteThe hot milk cooks the eggs.
ReplyDeleteOh yes, Gabrielle, I forgot the LOUD music... and MY music too. Not music that has to be approved by the unofficial music experts of the household.
ReplyDeleteThis is sooooo easy, sooooo delicious. I've made it sooooo many times and it's neverrrrrr failed. You have to make it - have I convinced you? :)
Hey Katie. Thanks for your comment. These pots are just the thing for a precious and indulgent night in on your own. Be sure to have your remotes within arms reach, make a marshmallow-land with pillows and cushions on the sofa, get all comfy, then dive in to your pillows and your pot of chocolate (or two). Heaven.
ReplyDeleteI wouldn't make these without the egg, they probably won't set to that unctuous, silky texture without it. AND Anonymous (below you, yes, right there), is bang on the money. The hot milk and cream cooks the egg. No raw egg nightmares for you. Magic.
Thank you Anonymous, you read my mind :)
ReplyDeleteLove, love, love, love! Hope you didn't get tooo lonely this weekend! lol! That sounds nice! I love how glossy and rich these look, love the smudge on the chocolate, love the hint of allspice, love the step by step spoonfuls until it was all devoured...Love, love, love, and love!! You do realize, that you pretty much dictate my meals these days.. :)
ReplyDeleteBtw: How do you make your vanilla?? It too looks heavenly!
I am a tad bit lost. Does process mean to stir? Crack the egg down the funnel? Does that mean to just stir it in. Sorry if I sound lame.. looks yummy
ReplyDeleteThis recipe assumes you're using a food processor. It does get mixed in. If you don't have a good processor (like me), I would guess a hand mixer or stand mixer would work. That's how I plan to try this recipe.
Delete*food processor. Pardon my phone keyboard and my lack of attention span.
DeleteThanks Leah. These little pots are so gooood. I just want to shout it out loud :)
ReplyDeleteAs for the vanilla extract, here's what you do:
Get a sterilized glass jar with a lid, some high-proof alcohol like vodka, bourbon or rum - 80 proof (the hard stuff). Use three vanilla beans per cup of alcohol. Cut the vanilla beans in half lengthwise. Put the booze in the jar, put the beans in the booze (make sure they are completely covered) and store the jar in a dark place for two months. You'll have amazing vanilla extract for ever. Just keep topping up the alcohol and whenever you use a vanilla bean and told to discard it, add it to the jar. I think I have about 50 of those suckers in that jar you see.
Hey Anonymous. This recipe is made with a food processor with a blade attachment. I've never made it without a food processor. The recipe is pretty much perfect, so I haven't tinkered with it. If you want to make this by hand, I suggest the crucial part is to shave or grate the chocolate super-fine. That way it will melt quickly. Good luck.
ReplyDeleteHello ,
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Hi Vera. Thank you for contacting me. I will contact you via email.
ReplyDeleteSo delicious and made with ingrdients tat I usually have on hand.
ReplyDeleteBy the way, where did you get the cups from? Lovely!
This is probably one of my favorite desserts, and you presented it so beautifully, with the simple white cups. Now I must hunt for a converted recipe...
ReplyDeletewhere did you get those cups?? super cute!
ReplyDeleteWhat? Now hot water bath?! This is going to be my new go-to!
ReplyDelete*That should be "no hot water bath". I missed the typo until I posted.
ReplyDeleteI love Chocolate pots. This recipe is much faster than my favourite Nigel Slater White Chocolate pot au creme.
ReplyDeleteThanks for sharing this and love the photographs.
I've made this twice already- so good! Thank you!!
ReplyDeleteThanks Glittergirl. This is an great store cupboard recipe... no rushing out to buy ingredients at the last minute - it's a bit dangerous really ' cause your only every a block of chocolate and a bottle cream away from indulgence :P
ReplyDeleteBTW Glittergirl and F, I got these little pots from a local department store called Spotlight a few years ago - they are exactly the right size, but any small coffee/espresso cup would do.
ReplyDeleteThanks for your lovely comment Very Highbrow - you can google measurement converters - it would be so much easier if we all used the same system wouldn't it?
ReplyDeleteI know Alex - NO WATER BATH - can you believe it? Luscious, voluptuous, silky chocolate deliciousness without the water bath palaver... Too good :)
ReplyDeleteThank you Sharmila. This is such a simple recipe with amazing results. Thanks so much for your comments.
ReplyDeleteOh Annie, twice already?... You're a girl after my own heart!
ReplyDelete