a la Meinhardt's
I have obsessed over the chocolate pots from Meinhardt's in Vancouver for a couple of years. When I am in Vancouver I always, always plan a visit (quick though it may be) to Meinhardt's and rarely leave the shop without a little chocolate pot in my bag. I have tried a number of times to make my own chocolate pots but although I have made some yummy chocolate stuff nothing has been quite right. Not, that is, until a couple of weeks ago. And having cracked the code it is crazy easy. I laugh at myself for all the involved and chocolate-rich options I tried. (To be honest I haven't compared the original to the reinvention, bite side-by bite but I am happy with this.)
A few good eggs, a touch of sweet, some good bittersweet chocolate - but not a lot - a dash of cream plus a little bit of time. mmmmmmmmmm
I have made this a number of times. It is equally good made with honey or sugar for sweetening. The honey is recognizable as such in the finished pudding but that's not a bad thing. Try it either way or both.
Since Jonathon first introduced me to the seduction of Meinhardt's little chocolate pots and then pushed me to try to "make it at home", this one is for him.
4 egg yolks
1/4 cup sugar (or 2 Tbsp honey)
a pinch of sea salt
2 oz bittersweet chocolate, chopped very fine
1/2 cup heavy cream,whipped
Combine the egg yolks, sugar (or honey), and pinch of salt in a small saucepan. Whisk together over very low heat. VERY low heat because you don't want to cook the eggs, just warm things up enough to melt the chocolate that you have chopped very fine so that it will melt without requiring a lot of heat. Check the temp frequently to make sure that you are not, in fact, cooking anything and when it is just warm remove from the heat and add the chocolate. Stir until the chocolate is melted and smooth. Set aside to cool to room temperature - which won't take very long since it was never all that warm to begin with.
Meanwhile, whip the heavy to soft peaks. When the chocolate mixture has cooled sufficiently, add about half of the whipped cream and whisk to combine. Then fold in the remaining whipped cream. Spoon into 4 small cups or bowls. Refrigerate until firm.