A rich, tasty and easy-to-prepare dessert - all it requires is patience
Serves 2-3, depending on how greedy you feel
Ingredients:
- 100g good-quality dark chocolate (for eating, not baking)
- 150ml carton of double cream
- 1 medium egg yolk
- A splash of milk
- A pinch of salt
- 2 drops vanilla extract
- 2-3 ramekins to store/serve
Break the chocolate into small pieces into a pyrex bowl. Heat the cream in a saucepan on a moderate heat; when it reaches boiling point, pour the cream into the bowl to melt the chocolate.
Separate the egg yolk from the white. Keep the white for another day - they freeze well, and there are an awful lot of things you can bake with them.
Beat the yolk in a separate bowl/mug, then add to the chocolate/cream mixture along with a splash of milk to loosen the whole thing. Add a pinch of salt and a couple of drops of vanilla extract. Stir well, making sure all the lumps melt away into homogeneous, chocolatey goodness.
The consistency of the mixture should be dense but pourable due to the warmth. Which is perfect, because now you’re going to pour it into the ramekins. Cover the ramekins with clingfilm to keep smells out and put them into the fridge to chill for 4-6 hours.
I suggest you take them out of the fridge for half an hour before you eat them. There’s nothing wrong with eating them straight from the fridge, but I reckon you experience more of the bitter cacao deliciousness when they are a little warmer.
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