You’ll need six
Heat the milk and cream and, when it comes to the boil, add the chocolate, stirring gently until it melts. In a large bowl whisk the yolks, sugar and vanilla. Gently whisk the chocolate mixture into this and transfer to a heatproof jug. Arrange the ramekins in the roasting tray and divide the mixture between them. Place in the oven and gently pour in the hot water until it comes two-thirds of the way up the sides of the ramekins. Cook for 30 minutes before testing.
When the chocolate pots are ready they will still be runny in the middle but slightly crusted on top. Remove from the oven and leave to cool in the water. Cover the ramekins with clingfilm and keep in the fridge until needed.
© 1997 Peter Gordon. All rights reserved.