It’s World Chocolate Day on the 7th July and we are taking it very seriously this year. What with bad harvests, ageing trees, disease and the economic un-viability of cacao farming leading to declining production and rocketing prices, we are going to scoff our fill of chocolate while we can. Did you know that the price of cocoa has increased by 125% so far this year? That doesn’t mean you are paying 125% more for your chocolate though, as most manufacturers lock in purchasing deals for a year or more. But still, prices are on the up and who knows where they will land. Sigh. Olive oil. Chocolate. What deliciousness is next for the chop?

On a more chipper note, you could do a lot worse this weekend than make these gooey, rich, bowl-lickingly good chocolate pots and forget the agricultural woes of the food world for a moment. The foundation custard you make for this dessert is creme anglaise… you whisk yolks and sugar together until they’re thick and creamy (electric beaters make short work of this part), then you mix this with a hot milk-cream mixture. Next, you stir this using a wooden spoon over medium heat until the custard thickens enough to coat your spoon. If the mixture simmers, you’re cooked. Or your egg is as if you let the mixture get too hot, the eggs will cook and turn lumpy and horrible. Just trust the process and keep stirring until it thickens as it should. Which isn’t a dramatic event like it is when you make packet custard; rather, it’s a subtle happening that you need to be alert to. Watch for signs of silky, thickened creaminess, when your custard looks more cohesive and takes on slightly more resistance to your spoon. If that makes sense. After you’ve cracked the custard, the rest of the method is smooth sailing, with the hardest part being waiting for darned things to set so you can hoe in; overnight in the fridge is the best bet here.

SERVES 6

300ml pouring cream

200ml milk

5 large egg yolks

1½ tsp vanilla extract

75g (⅓ cup) caster sugar

200g dark chocolate, chopped

Whipped cream, to serve

chopped pistachios, to serve (optional)

Combine the milk and cream in a saucepan and slowly bring to a gentle simmer over medium heat. Remove from the heat. 

Meanwhile, using an electric mixer, whisk the egg yolks, vanilla and sugar until very thick and pale. Stirring constantly to combine well and to avoid cooking the egg, pour about half the hot cream mixture into the egg mixture, then stir in the remaining cream mixture. Transfer to a medium saucepan, then stirring constantly with a wooden spoon, cook over medium-low heat for 8-10 minutes until the mixture thickens enough to coat the back of the spoon. Do not let the mixture get too hot or it will curdle.

Remove the pan from the heat, add the chocolate, then stir until the chocolate has melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally to prevent a skin forming on the surface. 

Divide the cool mixture among six 150ml bowls, ramekins or glasses, then refrigerate overnight, or until firm. Serve topped with whipped cream and pistachios, if you’re using them.