Helen Goh’s recipe for Valentine’s chocolate pots de creme for two
Theguardian describes these chocolate pots as dark, silken and softly bitter, with enough richness to feel a little decadent but not heavy. They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge; if they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving.
Brush a 250ml ramekin (for sharing) or two 125ml ramekins with softened butter and put them in a small, deep baking dish. Combine the cream, milk, cinnamon stick and instant coffee, warm and infuse, then pour over chopped dark chocolate and whisk until smooth. Whisk an egg yolk with caster sugar, vanilla and salt, temper with a little of the warm chocolate mixture, add the rest, strain into the prepared ramekin(s) and bake in a water bath at 150C (130C fan)/300F/gas 2 for 20–22 minutes for two small pots or 25–28 minutes for one larger one—the centre should quiver slightly.