Ruby Chocolate Posset
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Recently I discovered ruby chocolate and became completely obsessed with creating something special with it. This posset is my answer, and honestly it's one of the easiest desserts I've ever made. Just forty five minutes from start to finish, and most of that is just letting it chill. The best part? You probably have most of these ingredients in your kitchen right now. Ruby chocolate is packed with natural antioxidants that make it not just delicious but genuinely good for you too. This creamy, luxurious dessert tastes like you spent hours in the kitchen, but the truth is it requires minimal effort and delivers maximum elegance.
Ella x
Ingredients
- 250 gruby chocolate
- 200 mlheavy cream
- 150 ggranulated sugar
- 4 egg yolkslarge egg yolks
- 100 gunsalted butter
- 1 mlruby chocolate extract
- 1 cmvanilla bean
- 6 gsalt
- 50 mlheavy cream for topping
Detail level
Instructions
- 1
Melt the butter and ruby chocolate in a double boiler over low heat, stirring occasionally.
Tip: Be patient and let the chocolate melt slowly.
- 2
Remove from heat and whisk in the sugar until dissolved.
Tip: Use an electric mixer if needed.
- 3
In a separate bowl, whisk together the egg yolks and ruby chocolate extract until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the sugar mixture to the egg yolk mixture, whisking until smooth.
Tip: Don't overmix.
- 5
Add the melted chocolate mixture to the egg yolk mixture, whisking until well combined.
Tip: The mixture should be smooth and glossy.
- 6
Add the heavy cream and whisk until the mixture is well combined and heated through.
Tip: Don't overheat.
- 7
Strain the mixture into individual serving cups and chill in the refrigerator for at least 2 hours.
Tip: You can garnish with a sprinkle of edible gold dust for extra luxury.
- 8
Just before serving, top with a dollop of whipped heavy cream and a sprinkle of salt.
Tip: Don't overdo it with the whipped cream, or it'll be too sweet.
- 9
Serve chilled and enjoy!
Tip: This posset is best served immediately, but it can be refrigerated for up to 24 hours.
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