St-Émilion au Chocolat

choc pot 4

I do not have a very sweet tooth. When it comes to puddings, all I want is a few mouthfuls to round off a meal. A delightful morsel will suffice, such as the Earl Grey Ganache with Caraway Biscuit that ended (unsurprisingly) a superb lunch at Dinner recently. As with most things, simple is best, which is why this easy, five-ingredient dessert made it onto the menu of my most recent Supper Club.

Traditionally, St-Emilion au Chocolat is served on a base of crushed amoretti biscuits doused in brandy, but as all I really wanted was a more decadent and less fluffy version of a chocolate mousse, I skipped this part. That’s not to say that the recipe is any less indulgent, an espresso cup is plenty but a larger ramekin to ‘share’ is also a possibility.

I added an apple eau-de-vie soaked cherry and a sprig of thyme to get a balanced aromatic kick but equally, a tablespoon or so of rum in the mix would work well too, it is nice to have something to compete with the richness.

Perhaps subconsciously influenced by Nigella’s ordeals, this is my tribute to naughtiness and a two-fingers up at any media guff about being healthier this month.

choc pot 1




serves about 8


100g unsalted butter, softened

100g golden caster sugar

1 egg yolk

200g 70% dark chocolate, broken into small bits

100ml whole milk


  1. Beat the butter and sugar with an electric whisk, or if you’re planning on justifying this recipe with a bit of arm work, use a wooden spoon. I go for the former.
  2. Beat until very pale and fluffy (a good three minutes)
  3. Add the egg yolk and whisk a little more.
  4. Put this mix to one side, and gently heat the milk in a small pan.
  5. As soon as you see a wisp of steam, take off the heat and making sure it’s not too hot, add the chocolate.
  6. Stir gently to dissolve the chocolate and when silky smooth, add to the butter mix.
  7. It’s important to do this quickly whilst the milk is still warm so that the butter gets thoroughly mixed in and you’re not left with creamy lumps in your mix.
  8. Split between the cups. I think it makes about 8 but it’s difficult to remember how much successfully made it to the fridge…
  9. You might need to give them a wipe with some kitchen towel to neaten them up, this my least favourite part.
  10. Garnish, cover with cling and chill in the fridge overnight (or at least a couple of hours if you want a less solid dessert).
  11. Serve at the dinner table or in bed.

 choc pot 3

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