Chocolate Pot recipe
information
This is pure indulgence of the highest order. Try adding finely grated orange zest, or a dash of brandy, whisky or Kahlua, to make your own personal pot.
ingredients
250 g dark chocolate (70 per cent cocoa)
750 ml double cream
6 chocolate scrolls or 6 teaspoons creme fraiche, to serve
750 ml double cream
6 chocolate scrolls or 6 teaspoons creme fraiche, to serve
method
1. Break the chocolate into small pieces and put in a heatproof bowl. Place in a bain-marie (over a saucepan of simmering water) until almost melted. Heat the cream in a saucepan until just simmering, then add to the melted chocolate and blend until a smooth thick sauce has formed.
2. Pour into small ramekins or glasses, and leave to chill in the fridge overnight. Garnish with a chocolate scroll or a teaspoon of creme fraiche.
2. Pour into small ramekins or glasses, and leave to chill in the fridge overnight. Garnish with a chocolate scroll or a teaspoon of creme fraiche.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
