Chocolate Posset
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This chocolate posset is my go to dessert when I want something rich and impressive without spending hours in the kitchen. Dark chocolate is loaded with antioxidants and actually makes you feel good while indulging, which is a win in my book. What I love most about this recipe is how quickly it comes together in just 45 minutes from start to finish, and the ingredients are probably already sitting in your pantry. It's the perfect treat for unexpected guests or a cozy night in, and honestly, it tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 200 gdark chocolate
- 400 mlmilk(dairy)
- 150 mlheavy cream(optional)
- 150 ggranulated sugar
- 2large egg
- 100 gunsalted butter
- 1 mlvanilla extract
- 10 gsea salt
- 50 gall-purpose flour(for dusting)
- 50 gcocoa powder
- 10 gbaking powder
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF).
Tip: Use an oven thermometer for accuracy.
- 2
Dust a 6-inch (15cm) posset mold with all-purpose flour.
Tip: This will help prevent the posset from sticking.
- 3
Melt the butter and chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water.
Tip: Whisk until smooth.
- 4
Remove from the heat and stir in the sugar, milk, and vanilla extract until well combined.
Tip: Be patient, as this may take a few minutes.
- 5
Beat in the egg until fully incorporated.
Tip: Make sure the egg is fully broken down.
- 6
Sift the flour and cocoa powder over the chocolate mixture and whisk until combined.
Tip: Don't overmix.
- 7
Add the heavy cream (if using) and whisk until the mixture is smooth.
Tip: You may not need all of the cream, so add it gradually.
- 8
Season with sea salt to taste.
Tip: A pinch will do.
- 9
Pour the posset into the prepared mold and smooth the top.
Tip: You can use a spatula or your hands for this step.
- 10
Bake for 25-30 minutes or until set.
Tip: A toothpick inserted into the center should come out clean.
- 11
Let cool to room temperature before serving.
Tip: You can refrigerate or freeze for later use.
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