AA Gill, Mark Hix
By AA Gill and Mark Hix
This recipe came back with Chris from a visit he made to New York in 1983. Most London restaurants offered a variation of chocolat au pot, or chocolate mousse, which has been superseded by more complicated puddings. This one has survived on merit.
In a bowl over a pan of simmering water melt the white chocolate and 50 g of the butter. Repeat the process with the dark chocolate and the remaining 30 g of butter. Whisk together the eggs and sugar u