Chocolate Posset

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

   Tip: Use an oven thermometer for accuracy.

2. 2

   Dust a 6-inch (15cm) posset mold with all-purpose flour.

   Tip: This will help prevent the posset from sticking.

3. 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. 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. 5

   Beat in the egg until fully incorporated.

   Tip: Make sure the egg is fully broken down.

6. 6

   Sift the flour and cocoa powder over the chocolate mixture and whisk until combined.

   Tip: Don't overmix.

7. 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. 8

   Season with sea salt to taste.

   Tip: A pinch will do.

9. 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. 10

    Bake for 25-30 minutes or until set.

    Tip: A toothpick inserted into the center should come out clean.

11. 11

    Let cool to room temperature before serving.

    Tip: You can refrigerate or freeze for later use.