These little chocolate pots are absolutely delicious – they’re ridiculously easy to make and create an amazing silky smooth texture that falls somewhere in between a mousse and a ganache. You can keep them plain or experiment by infusing the milk with a sprig of rosemary, star anise, a vanilla pod or orange zest. There’s no egg in these pots, so they’re good to keep for a few days and are ideal for those who can’t eat egg.
Makes 8 little pots, or 4 big ones!
– 360ml full-fat milk
– 420g of the best dark chocolate you can afford (minimum 70% cocoa solids)
– 360g condensed milk
– 60g unsalted butter
– A pinch of sea salt
– A bar of milk or dark chocolate
– Fresh rosemary sprig
– Star anise
– Vanilla pod
– Grated orange zest
1. If you would like to add a certain flavour to the chocolate pot, place your optional extra with the milk in a saucepan over a moderate heat and bring to the boil.
2. Remove from the heat and leave to infuse for a few hours. Remember to remove your chosen extra ingredient before you start making the little chocolate pots, by straining the milk.
3. Warm the milk (infused or plain), chocolate, condensed milk, butter and a pinch of salt together in a large saucepan over a medium to low heat, stirring occasionally, to encourage the melting process.
4. When the chocolate and butter have fully melted, increase the heat and whisk the mixture until it is glossy and smooth.
5. Divide the mixture between ramekins or glasses, and place in the fridge for several hours or overnight to cool.
6. When ready to serve, take the bar of chocolate and use a sharp kitchen knife to scrape shards of chocolate from the bar (or you could use a grater). Scatter liberally over each decadent little chocolate pot. Serve with Chocolate Madeleines hot from the oven.
Johnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find.
After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather’s old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC’s Food and Farming Awards in 2012. Food critic Charles Campion said that ‘the pudmobile is a shrine to pudding’ and chef Valentine Warner declared Johnny’s custard tart was the best he’d ever eaten.
This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean.
Recipes from Johnny Shepherd’s Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey, published by Weidenfeld & Nicolson in hardback at £20, eBook: £10.99.
Photography by Andrew Burton