Chilled lemon-scented chocolate pots

Name: Chilled lemon-scented chocolate pots
Cook time: 30 min
Yield: 4
Cuisine: French
Ingredients: 300ml thickened cream; 2 tbsp brown sugar; 10 lemon verbena leaves; 100g dark couverture chocolate, chopped; 2 egg yolks, lightly beaten; 20g butter, chopped; pinch sea salt; 

Frank Camorra

December 21, 2015

Lemon-scented chocolate pots with orange madeleines.Marcel Aucar

Time:< 30 minsServes:4

Desserts can be technical and fiddly and use every bowl and spoon in your kitchen, or they can be simple and stress-free. With a simple recipe such as these little chocolate pots, it's all about the ingredients. The chocolate is the major flavour, so you need to use the best. I use dark couverture because the slight bitterness and intense flavour works well mixed with cream. Easy to grow, lemon verbena is a beautifully perfumed herb I have in my garden. It adds a distinctively delicious note to cream-based desserts.

Ingredients

300ml thickened cream
2 tbsp brown sugar
10 lemon verbena leaves
100g dark couverture chocolate, chopped
2 egg yolks, lightly beaten
20g butter, chopped
pinch sea salt

Method

1. Heat cream and sugar in a pot, stirring until sugar dissolves. Bring it to a simmer, add the verbena leaves then remove from the heat and let sit for 10 minutes.
2. Pour the warm cream mixture through a sieve to remove the leaves, then pour it over the chocolate in a bowl. Mix until completely melted and smooth.
3. Gently mix in the egg yolks and chopped butter. Divide among four cups, then chill for two hours or overnight until set.
Serve with Frank Camorra's orange madeleines.

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