Morning, morning, fam!
Hope you are all cosy and doing good on this grey, rain-is-loading kind of December 4th. Perfect weather for… dessert, right?
Yes, you heard me. No meals today—we are diving straight into dessert! When was the last time we even made dessert in this house? Exactly.
And listen, it’s festive season, which basically means we are legally required to eat sweets nonstop. So of course you will be needing dessert recipes… and of course you will be looking at me like, “Help us, Asa!” LOL.
Anyway, today we are whipping up this 5-Ingredient Chocolate Pots dessert. Yup, only FIVE ingredients to make a whole dessert. Wild, right?
I know you are already curious, and I’m not about to stand here giving a TED Talk while you drool—so let’s get into it, fam!
How to make 5 Ingredient Chocolate Pots
Serves: 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Cost per recipe: Serves 6 for under R100
Ingredients:
- 125 ml (½ cup) milk
- 250 ml (1 cup) cream
- 45 ml (3 tbsp) castor sugar
- 5 egg yolks
- 200 g dark chocolate, chopped
Method:
- Heat the milk and cream in a small saucepan over medium to just before boiling point. Remove from the heat.
- Whisk the sugar and egg yolks in a heat proof bowl. Slowly add the cream mixture to the yolks, while beating to prevent the eggs from scrambling.
- Return the custard to low heat and cook, while stirring, for about 5 minutes or until the mixture coats the back of a spoon.
- Strain the custard through a sieve. Stir through the chocolate until melted. Spoon into 6 x 125 ml bowls. Set in the fridge.
Optional:
- Place 2 egg whites and 125 ml (½ cup) castor sugar in a medium heatproof bowl set over a small saucepan with simmering water. Beat with a hand beater on medium speed until the sugar has dissolved and the mixture is heated. Take off the heat and continue beating until the meringue reaches room temperature and soft peaks form. Spread dollops onto the chocolate pots. Char with a blow torch.
- Serve with berries and shortbread biscuits/cigars (optional).
*The image and recipe were supplied by The South African Poultry Association
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