St Emilion au chocolat

St Emilion au chocolat is a decadent chocolate dessert, named after the southwestern French region, Saint-Émilion, celebrated for its famous Merlot and Cabernet wines. Though it closely resembles the similar French classic, pot de crème, this recipe has a distinct difference as the bottom of the glass holds a hidden treasure of brandy-soaked amaretti biscuits to surprise your guests.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 55 g butter, softened
• 115 g caster sugar
• 1 egg yolk
• 200 ml milk
• 225 g dark chocolate (70%), roughly chopped
• 12 amaretti biscuits
• 50 - 75ml brandy (substitute with rum or sherry)
• 500 ml cream, lightly whipped, to serve

Chilling time: overnight

Instructions

1. Combine the softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar on medium speed until pale. With the mixer running, add the egg yolk and mix well to combine.

2. Bring the milk to a light simmer in a small saucepan over medium heat. Remove the pan from the heat and stir through the chocolate, until thoroughly melted. With the stand mixer on very low speed, gradually pour the chocolate mixture into the butter mixture, until combined.

3. Crush the amaretti biscuits and then divide between serving glasses (reserve some for the top!). Pour over enough brandy to soak the biscuits. Evenly divide the chocolate mixture between glasses over the soaked biscuits. Sprinkle the top with the reserved amaretti biscuits and refrigerate overnight.

4. Remove the St Emilion au chocolat from the fridge 30 minutes before serving to bring them to room temperature. Top with a dollop of whipped cream and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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