As if the weather Gods had heard my silent pleas for winter, it rocked up all bold and cold over the weekend. It’s officially sweater weather and to celebrate this momentous occasion I’m wearing the fluffiest jumper I own and plotting my first PSL of the season, all while scrolling through Halloween decorating ideas on Pinterest.
I’m also getting ready for an even colder climate, because this weekend I’m flying to Toronto for my
annual poutine fix cousin’s wedding where I’ll be one of her bridesmaids and official joker – ah, the good ol’ English accent… gets ’em every time.
Also can I just say how giddy with excitement I am about experiencing my first Thanksgiving on Canadian soil? So giddy.
In other news I baked these little pots of indulgence over the weekend, and let me tell you, they are G O O D. No – better than good, they are fantastic. Why? Because they are fudgey, sweet but not too sweet, and look impressive when they emerge from the oven grandiose and soufflé-like. Plus they’re flourless, take minimal time to make, and that Earl Grey cream? Decadence just got the British treatment. We so fancy.
I’ve got to be honest though, up until a couple of months ago I wouldn’t have dreamed of drinking black tea let alone putting it in cream, but then I was introduced to the world of JING and all of their wonderful teas, and I’ve been drinking it ever since.
Flourless Chocolate Pots with Earl Grey Cream
Makes 4 chocolate pots
For the chocolate pots:
200g dark chocolate
60g unsalted butter
50g caster sugar (plus 2 tablespoons)
1/2 teaspoon vanilla bean paste or extract
For the Earl Grey cream:
1 tablespoon JING loose leaf Earl Grey
120ml whipping cream
Preheat oven to 180°c (160°c Fan) and butter 4 deep ramekins.
Roughly chop the chocolate and place it in a bowl with the butter over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Heat gently until melted then set aside.
Separate the eggs into two bowls. Start with the yolks; add 50g of sugar and the vanilla extract and whisk until pale and fluffy – a few minutes.
Add 2 tablespoons of sugar to the whites and whisk until soft peaks have formed.
Add the yolks to the chocolate and mix to combine, then fold in the whites in two or three batches.
Pour the mix into your prepared ramekins and bake in the centre of the oven for 20 minutes.
While the chocolate pots are baking make the Earl Grey cream. Add the loose leaves to the cream and heat on low until the cream is hot but not scalding. Pour the cream into a bowl and refrigerate for 10-15 minutes.
Pass the infused cream through a sieve to remove the leaves, then beat until lightly whipped.
Serve the chocolate pots hot out of the oven with a dollop of cream.
Recipe adapted from The Artful Desperado – Flourless Dark Chocolate Souffle with Earl Grey Cream