Salted Chocolate Posset

Instructions

1. 1

   Melt the chocolate and butter in a double boiler over low heat, stirring occasionally.

   Tip: Stir until the chocolate is smooth and melted.

2. 2

   In a separate bowl, whisk together the sugar, egg yolks, and vanilla extract until well combined.

   Tip: Make sure the mixture is smooth and free of lumps.

3. 3

   Gradually pour the hot chocolate mixture into the sugar mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: This is a crucial step to ensure a smooth posset.

4. 4

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

   Tip: Don't overcook, as this can cause the posset to become too thick.

5. 5

   Remove the posset from the heat and stir in the heavy cream until well combined.

   Tip: Make sure the cream is fully incorporated to prevent a grainy texture.

6. 6

   Strain the posset into individual serving cups and sprinkle with flaky sea salt and fresh raspberries.

   Tip: Garnish with additional raspberries, if desired.

7. 7

   Drizzle with salted caramel sauce and serve immediately.

   Tip: This is the final touch that makes the posset truly special.

8. 8

   Chill the posset in the refrigerator for at least 2 hours before serving.

   Tip: This allows the flavors to meld together and the posset to set properly.

9. 9

   Serve the posset chilled, garnished with additional raspberries and a sprinkle of flaky sea salt, if desired.

   Tip: Enjoy your decadent salted chocolate posset!