White Chocolate Posset
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This white chocolate posset is one of my favorite desserts to make when I want something luxurious without spending hours in the kitchen. The whole thing comes together in just an hour, making it perfect for unexpected guests or when you're craving something special on a weeknight. White chocolate gets a bad reputation sometimes, but it's actually rich in cocoa butter, which contains antioxidants that support heart health. The beauty of this recipe is its simplicity: you're essentially combining cream, sugar, and melted chocolate into something that tastes like you slaved away all day. Trust me, once you make this, you'll be pulling it out for every dinner party.
Ella x
Ingredients
- 300white chocolate
- 400heavy cream
- 200 ggranulated sugar
- 4 egg yolkslarge egg yolks
- 10 gsalt
- 120 gunsalted butter
- 1½ mlvanilla extract
- 60 gall-purpose flour
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Make sure to adjust the rack to the middle position for even baking.
- 2
In a medium saucepan, whisk together the sugar, egg yolks, and salt until pale and thick.
Tip: Use a whisk to ensure a smooth mixture.
- 3
Add the melted butter and vanilla extract to the saucepan and whisk until combined.
Tip: Make sure to scrape the sides and bottom of the saucepan to avoid any lumps.
- 4
Gradually pour in the heavy cream, whisking continuously until the mixture thickens.
Tip: Be patient, as this may take a few minutes.
- 5
Remove the saucepan from the heat and stir in the white chocolate until melted and smooth.
Tip: Use a spatula to scrape the bottom and sides of the saucepan.
- 6
Strain the posset into a clean bowl to remove any lumps or air bubbles.
Tip: Discard any remaining lumps or sediment.
- 7
Whisk in the flour until just combined, being careful not to overmix.
Tip: A few lumps are okay, but overmixing will result in a tough texture.
- 8
Pour the posset into individual serving cups or ramekins.
Tip: Make sure to leave about 1 inch of space at the top for cooling.
- 9
Place the cups in a large baking dish and add hot water to come halfway up the sides.
Tip: This will help the posset cook evenly and prevent it from cracking.
- 10
Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, as this will result in a firm texture.
- 11
Remove from the oven and let cool to room temperature.
Tip: Cover with plastic wrap or aluminum foil to prevent a skin from forming.
- 12
Refrigerate for at least 2 hours or overnight before serving.
Tip: This will allow the flavors to meld together and the posset to set properly.
- 13
Serve chilled, garnished with a sprinkle of sugar or a few fresh berries if desired.
Tip: This is optional, but adds a nice touch to the presentation.
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