Petits Pots à la Bergamote

Name: Petits Pots à la Bergamote
Yield: Serves 6
Ingredients: 1 tsp orange-flower water; 1 tbsp of bergamot-flavoured tea leaves, such as Earl Grey or Pelham Mixture; 4 oz(125 g) best-quality bittersweet (dark) chocolate, such as Valrhona Guanaja, preferably with 70% cocoa solids*; 1½ cups (12 fl oz/350 ml) light (single) cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Chocolate

By Chantal Coady

Published 1993

About

This is the simplest and most delicious chocolate pudding recipe I know. The scalded cream cooks the chocolate, and the tea adds a delicate perfume. The texture is sublime, and forms the basis of the “ganache”.

Ingredients

4 oz(125 g) best-quality bittersweet (dark) chocolate, such as Valrhona Guanaja, preferably with 70% cocoa solids*

Dessert
Vegetarian

Method

Finely chop the chocolate and put it into a heatproof bowl.

Boil the cream with the tea leaves for about 1 minute. Strain the cream into a jug, then stir in the orange-flower water. Slowly pour the hot, flavoured cream over the chocolate, stirring with a spatula, until smooth. Pour into small coffee cups or ramekins and chill for at least 2 hours.