Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Simple chocolate pots
Ingredients
- 100g of couverture chocolate, chopped
- 250ml of double cream
- 40g of muscovado sugar
- 1 vanilla pod, split and scraped
- 1 egg
- 1 250g punnet of fresh raspberries
- icing sugar for dusting
- 4 fresh mint leaves
- 4 ramekins
- Food processor or blender
Get the App
Directions
- To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces.
- Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat.
- Whisk to dissolve the sugar and pour on top of the chocolate in the food processor. Leave to stand for one minute. Turn on a low speed to combine. Add the egg and blend for a further 20 seconds.
- Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight.
- Once chilled, decorate the chocolate pots with raspberries and dust with icing sugar and mint.
Chrome Extension
