Pot au Chocolat

Yields4 Servings
 200ml double cream 130g dark chocolate (minimum 70% cocoa solids) 70g milk chocolate 2 tbsp liquid glucose 2 egg yolks 20g butter (lightly salted) 100g natural yoghurt 150g whipping cream (whipped to soft peaks) 25g chocolate (grated)
1

Heat the cream, do not allow it to boil

2

 Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency

 

 

3

Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture

4

Fold in the Rachel’s Greek Style Natural yoghurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving

5

Decorate with a rosette of cream and decorate with shavings or grated chocolate

CategoryCuisine

Ingredients

 200ml double cream 130g dark chocolate (minimum 70% cocoa solids) 70g milk chocolate 2 tbsp liquid glucose 2 egg yolks 20g butter (lightly salted) 100g natural yoghurt 150g whipping cream (whipped to soft peaks) 25g chocolate (grated)

Directions

1

Heat the cream, do not allow it to boil

2

 Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency

 

 

3

Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture

4

Fold in the Rachel’s Greek Style Natural yoghurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving

5

Decorate with a rosette of cream and decorate with shavings or grated chocolate

Pot au Chocolat