Chocolate Pot with Brown Sugar Cream
by John Paul Twomey
"This is a dessert that has featured on the menu at the Carlton Wine room on and off since we have opened, it is a really great way to show off the high quality of the chocolate. We serve it with a brown sugar cream which helps cut through the richness of the pot and finish it with lots of grated fresh chocolate on top to give it that extra chocolate kick as you can never have enough good chocolate."
Ingredients
Method
Chocolate Pot
150g cream
150g milk
80g egg yolks
25g sugar caster
70g Belize chocolate
3 chocolate buttons extra for grating on top to finish
Pinch of salt
Brown Sugar Cream
30g soft dark brown sugar
130g cream