It is just not St. Valentine’s Day without chocolate! Topped with a bit of whipped cream these little ramekins full of goodness are just the thing. This recipe makes four so you and your sweetheart can celebrate again tomorrow.
250 milliliters (1 cup) heavy cream (36%)
125 milliliters (½ cup) non-fat Greek yogurt
125 milliliters (½) cup water
75 grams (3 ounces) 100% cocoa unsweetened chocolate*
15 milliliters (1 Tablespoon) espresso or strong coffee
125 grams (½ cup) granulated sugar
4 egg yolks
* Or 50 grams (2 ounces) unsweetened cocoa powder
Preheat oven to 150°C (300°F). Warm the cream, yoghurt, water, and coffee in a double boiler over medium heat, stirring to smooth out the yogurt. Add the sugar and stir to dissolve. Add the chocolate in small pieces and stir until melted. If using powered cocoa, add it a bit at time and whisk briskly to avoid lumps. Continue to cook until the mixture is smooth and just steaming. Remove from heat but leave the double boiler together.
Using a whisk, beat the eggs yolks in a bowl until smooth. Whisking constantly slowly add about 100 ml (scant ½ cup) of the chocolate mixture to temper the yolks. Take your time or you could end up with chocolate scrambled eggs. When the yolks are tempered, slowly pour them into the chocolate while whisking briskly. Return the double boiler to heat and cook gently, stirring often until the mixture is smooth and slightly thickened.
Place four ramekins into a shallow roasting pan. Divide the custard evenly among them. Put the pan into the oven then pour the hot water from the bottom of the double boiler into it to come halfway up the sides of the ramekins. Cover loosely with aluminum foil and bake for 55 to 60 minutes or until set.
Remove the pan from the oven and let the ramekins cool until you can handle them. Refrigerate, covered with foil, for at least 2 hours. Served chilled with a dollop of whipped cream.