Dark Chocolate Posset

Instructions

1. 1

   Melt the butter and sugar in a saucepan over low heat, stirring occasionally.

   Tip: Use a heat-proof bowl set over a pot of simmering water to prevent overheating.

2. 2

   In a separate saucepan, warm the cream, milk, and vanilla extract over low heat.

   Tip: Use a thermometer to ensure the mixture reaches 40°C (104°F).

3. 3

   In a separate bowl, whisk together the egg yolks, dark cocoa powder, and rice flour until well combined.

   Tip: Make sure the egg yolks are at room temperature for easier whisking.

4. 4

   Temper the egg yolk mixture into the warm cream mixture, whisking constantly.

   Tip: This is called tempering, and it will help the mixture thicken evenly.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Don't let the mixture boil or scald.

6. 6

   Remove the saucepan from the heat and add the melted chocolate, stirring until fully incorporated.

   Tip: Let the mixture cool slightly before serving.

7. 7

   Pour the posset into individual serving cups or a large serving dish.

   Tip: Garnish with a sprinkle of dark chocolate shavings or a sprinkle of fine sea salt, if desired.

8. 8

   Refrigerate the posset for at least 2 hours or until chilled and set.

   Tip: Serve chilled and enjoy!