Chocolate Pots with Emeri Macerated Strawberries and Cream

By Melanie Hotton
Feature recipe for November 2014

Seves 8

CHOCOLATE POTS

  • 375ml pure thickened cream
  • 250ml milk
  • ½ cup caster sugar
  • 1 tsp vanilla bean paste
  • 250g dark chocolate
  • 6 egg yolks

STRAWBERRIES

  • 2 punnets of strawberries
  • 2 tsp vanilla bean paste
  • 1 tsp caster sugar
  • double thick cream
  • Emeri Pink Moscato

Preheat oven to 160°C. In a saucepan combine cream, milk, vanilla and sugar. Whisk gently and bring to boil. Once it has boiled, add the chocolate and continue to stir until the chocolate has melted and the mixture is smooth and shiny.

Stand aside and allow to cool slightly. In a large bowl whisk the egg yolks until creamy. Gradually add the chocolate mixture whilst still whisking the eggs. Strain the mixture into a pouring jug to remove any lumps.

On the bottom of a deep baking dish place a folded tea towel. Place 8 small ramekins into the tray on top of the towel and add boiling water until it comes half way up the side of the ramekins. Pour chocolate mixture into each ramekin until it is ¾ full and place in oven for 45 minutes. The pots should be just set with a slight wobble when ready. Remove from the baking tray and place in fridge to cool overnight.

Before serving combine vanilla, sugar and strawberries and cover in Emeri Pink Moscato to soak for 10 minutes. Place a large spoon of double cream into the chocolate pot, top with the marinated strawberries and drizzle with extra liquid from the strawberries. 

Enjoy with Emeri Pink Moscato

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