Little Chocolate Pots

1. 1

   In a small saucepan, combine the Devonshire cream and milk and bring to a simmer over moderate heat.

2. 2

   In a small bowl, beat the egg.

3. 3

   Slowly whisk 1/2 cup of the simmering cream into the beaten egg, then whisk the mixture into the cream in the saucepan.

4. 4

   Cook for 30 seconds, whisking constantly.

5. 5

   Put the chocolate in a blender.

6. 6

   Pour in the hot cream mixture and let stand for 3 minutes.

7. 7

   Blend until smooth, about 30 seconds.

8. 8

   Set 6 espresso cups on a baking sheet and fill them with the chocolate cream.

9. 9

   Cover and refrigerate until chilled and firm, about 2 hours.

10. 10

    Top each chocolate pot with a dollop of Devonshire cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.