Chocolate for Valentine’s Day is a cliche, because everyone loves it, but it can be a cruel mistress on the (allegedly) most romantic day of the year. Fondants may overcook while you’re gazing into each other’s eyes, mousses collapse under the weight of nerves and cakes sink along with your hopes of finding a diamond ring inside, but these little pots have your back. Prep 15 min Cook 5 min Chill 1 hr+ Serves 2 125ml whipping cream 50ml whole milk 75g dark chocolate, about 85% cocoa for preference 20g dark muscovado sugar 2 egg yolks Pinch of salt 1 Bring the dairy to a simmer Slowly bring the cream and milk to just below a simmer in a smallish pan, making sure it doesn’t come to the boil (note: if you can’t get hold of whipping cream, you could use double cream instead – you’ll just end up with a richer result; likewise, semi-skimmed milk could substitute for whole, if need be). 2 A note on the chocolate I like a fairly high cocoa-content chocolate here, but if you prefer use something milder and, unless you have a very sweet tooth, reduce the sugar slightly in the next step – taste once you’ve added the hot cream and mixed everything together, and add the rest only if you think it’s necessary. 3 Break up the chocolate While the cream is heating, coarsely chop the chocolate, or, more satisfyingly, whack it, still in its packaging, several times against a hard surface until broken into pieces. (This is a good way to get rid of any pre-date nerves if you’re still at that exciting stage, or lingering domestic grudges if you’re not.) 4 Stir the chocolate into the hot cream Add the chocolate to the pan of hot cream and milk, then take it off the heat. Leave to sit for a minute or so, then stir vigorously until the chocolate melts into the cream and there are no lumps or dark streaks visible – it should look like smooth hot chocolate. Set aside. 5 Beat the sugar and egg yolks … Put the sugar and egg yolks in a medium heatproof bowl and whisk, preferably with electric beaters, until pale in colour and slightly increased in volume. If you don’t have dark brown sugar, light brown, demerara or even plain old white or icing sugar will do; just make sure to beat it for long enough to dissolve the crunchier, granulated sorts. 6 … then add the chocolate mix Slowly pour the hot chocolate cream on to the egg yolk and sugar mixture, whisking it vigorously so the egg yolks don’t scramble, then add a pinch of salt and whisk again. Divide between two ramekins, small bowls or espresso cups and leave to cool completely, then cover and chill for at least an hour before serving. 7 Flavour variations … Using flavoured chocolate – orange, mint or chilli, say – is an easy way to make this recipe your own, as is adding a dash of vanilla extract, a pinch of sweet spice (cinnamon, ginger or nutmeg, say), chilli, instant coffee or some grated orange zest or crushed cardamom pods to the cream pan. Remember to sieve out and remove any solids before stirring in the chocolate. 8 … and a vegan one This is easily made vegan by using dairy-free chocolate and 175ml plant-based cream. Heat the cream as above, then add the chocolate, sugar and salt, plus any flavourings, and mix until smooth. Divide between ramekins and chill – depending on the type of cream you use, it may turn out to be thick and creamy, rather than set solid, but it will still be delicious. 9 Or add a romantic touch For maximum romance, cut a circle of greaseproof paper to fit the top of each ramekin, draw a heart on it, then, once the chocolate is set, lay the heart on top of each chocolate pot in turn and sift icing sugar over it, then lift off the paper. Alternatively, top the ramekins with whipped cream and dust with cocoa powder instead.