Chocolate tea party

Super cute little chocolate cups, chocolate cream stolen from Jamie Oliver. I served them as a dessert on Christmas but they will definitely go equally as well after any dinner, easy to adapt according to the season as well. I made the chocolate and caramel sauce a day ahead and stored in piping bags until baking. I filled mine with a salted caramel sauce, a dollop of my moms homemade cloudberry jam and creme fraiche.

Ingredients

12 portions

• 300 g quality dark chocolate (min 70%)

• 200 g unsalted butter

• 300 g golden caster sugar

• 5 large free-range eggs

• salt

For the caramel sauce

• 1.5 dl sugar

• 250 ml double cream

• 40 g butter

• salt

Toppings

• cloudberry jam about 1 tsb per cup

• creme fraiche about 1 tsp per cup

Method

• Snap the chocolate into small pieces and place in a bowl over simmered water together with the butter until it melts. It’s über important the water doesn’t boil hard. Stirr regularly. Set aside for 15 mins.

• Whisk sugar and eggs to a very fluffy and thick mixture. As you are whisking pour the chocolate into the egg and sugar bowl. Add a pinch of salt.

• If you are baking the pots straight away divide the mixture equally in 12 small pots or cocottes. Put them on a tray and add water to cover halv of the cup. Bake at 160 degrees for 20-25 minutes. Leave to rest 15 mins before serving.

• Caramel sauce: add sugar to a pan and melt to a caramel, add the cream and butter. Pour in a separate bowl and cool a little, add sea salt to taste.

• Before serving make a little hole in the middle of the pot with the back of a wooden spoon, pipe some of the caramel sauce, cover the hole with jam and pipe some creme fraiche to top.