Thomasina Miers shares a homemade version of shop-bought chocolate pots, with a Mexican twist of tequila. The recipe avoids palm oil and excessive sweetness, offering a comforting treat that is simple to make.
Ingredients include 6 egg yolks, 3 tbsp caster sugar, a pinch of salt, 150g 70% cocoa dark chocolate, 250ml double cream, 250ml whole milk, ½ tsp ground cinnamon, and 1 tbsp 100% agave tequila or rum (optional).
To prepare, beat egg yolks, sugar, and salt until pale. Melt the chocolate, then heat cream and milk to simmering point before whisking into the chocolate. Combine with eggs, cinnamon, and tequila, then pour into ramekins. Bake in a water bath at a low temperature for an hour, cool, and refrigerate for three hours.
Serve with pouring cream and biscuits. Leftover egg whites can be used for financiers topped with blackberries.
