Dark Chocolate Posset
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This dark chocolate posset is my go to dessert when I want something decadent but don't have hours to spend in the kitchen. Ready in under 45 minutes, it's elegant enough to impress guests yet simple enough for a weeknight treat. Dark chocolate is packed with antioxidants that make indulging feel a little bit better, and honestly, the rich, silky texture of this classic British dessert is pure comfort in a bowl. The best part? Most of these ingredients are probably already in your pantry, so you can whip up something restaurant quality without a trip to the store.
Ella x
Ingredients
- 200 gdark chocolate
- 150 mlheavy cream
- 100 mlwhole milk
- 100 ggranulated sugar
- 50 gunsalted butter
- 4large egg yolks
- 1fine sea salt
- 100 gdark chocolate chips
- 1 mLvanilla extract
- 20 gdark cocoa powder
- 20 grice flour
Detail level
Instructions
- 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
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
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
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
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
Remove the saucepan from the heat and add the melted chocolate, stirring until fully incorporated.
Tip: Let the mixture cool slightly before serving.
- 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
Refrigerate the posset for at least 2 hours or until chilled and set.
Tip: Serve chilled and enjoy!
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