Thyme-infused Chocolate Pots

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Thyme-infused Chocolate Pots

Thyme-infused Chocolate Pots

I love the subtle hint of thyme in this rich chocolate dessert. It adds an elegant and unexpected touch that should surprise your guests. Serving the chocolate with a crisp cookie provides a welcome contrast.
Ingredients

– SERVES 8.
– PREPARATION TIME 15 minutes, plus 10 minutes infusing and 3 hours chilling.
– COOKING TIME 1 hour.
– 1 cup plus 2 tablespoons whole milk.
– 1 cup 2 tablespoons whipping cream.
– 1 thyme sprig.
– 5 tablespoons honey.
– 4 egg yolks.
– 9 ounces dark chocolate, 70% cocoa solids, roughly chopped Almond Biscotti , Pain de Gênes or Pistachio.
– Madeleines, to serve.

Instructions

Step 1: Heat the oven to 300°F and line a deep baking dish with parchment paper to direct the bubbles away from the chocolate pots, making the cooking process more gentle so the custard doesn’t curdle. Have ready eight ⅔-cup ovenproof glasses or pots. Bring the milk and cream to a simmer in a small saucepan over medium heat. Remove the pan from the heat, add the thyme, cover with plastic wrap and leave to infuse 10 minutes.
Step 2: Whisk together the honey and eggs in a bowl 1 to 2 minutes until the sugar dissolves. Put the chopped chocolate in a separate heatproof bowl. Remove the thyme from the cream mixture, return the pan to low heat and bring to a simmer. Pour the hot, infused milk over the chocolate, whisking all the time until the chocolate melts, then add the egg mixture to the chocolate and whisk together.
Step 3: Divide the mixture into the glasses and put them in the prepared baking dish. Pour enough warm water into the dish to come halfway up the sides of the glasses to create a bain marie. Bake the chocolate pots 10 to 12 minutes until they are just trembling. If necessary, return the dish to the oven and bake 5 to 10 minutes longer.
Step 4: Remove the baking dish from the oven, then transfer the glasses to a wire rack to cool completely. Cover with plastic wrap, then chill in the refrigerator 2 to 3 hours. Serve the chocolate pots with biscotti, pain de gênes or warm madeleines.

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