In 1828 Coenraad van Houten (see above)invented a machine to extract cocoa butter from cocoa beans (see:http://exhibits.mannlib.cornell.edu/chocolate/houten.php)and the world, especially women, hasn't looked back since!He doesn't look too happy at having his photo taken, does he?
So it is Mr van Houten we have to thank for the base of this luscious pudding . . . CHOCOLATE . . .

Chocolate Pots


250g milk
250g double cream
1tsp good quality cocoa powder
7 oz dark chocolate
1/2 stick cinnamon
1/2 vanilla pod
6 egg yolks


To serve:
spiced biscuits or biscotti

1. Heat cream and milk with cinnamon stick and vanilla pod until it boils.
2. Pour mixture onto the egg yolks and whisk until all is combined.
3. Strain through a fine sieve.
4. Pour onto the chocolate and mix well.
5. Divide the mix into 9 small pots or ramekins and place in roasting tray.
6. Add boiling water so it reaches halfway up the dishes.
7. Cook at 130C for 40 minutes
8. Remove from the oven and cool in the fridge for at least five hours.
9. Serve with spiced biscuits

Serves 9

Thank you to Mark Tilling, Chocolate Master 2008, for the recipe, see: http://www.telegraph.co.uk/foodanddrink/recipes/4435415/Chocolate-recipes.html