Jamie Oliver's Christmas Cookbook
By Jamie Oliver
1 hr 10 mins plus cooling
Not Too Tricky
serves 12
About the recipe
Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose.
Recipe From
Ingredients
300g quality dark chocolate (70%)
200g unsalted butter
300g golden caster sugar
5 large free-range eggs
SYRUP & TOPPING
8 clementines
2 tablespoons golden caster sugar
12 teaspoons crème fraîche
Method
- Preheat the oven to 160ºC/325ºF/gas 3.
- Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
- In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
- Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
- Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
- Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
- Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
- Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.
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