Pots au chocolat recipe
information
Preparation and cooking time: 25 minutes + 30 minutes chilling, Calories per serving: 155, Freezing: recommended
These little French chocolate pots are rich and delicious - the perfect finale for a special meal.
ingredients
50 g (2 oz) butter
225 g (8 oz) plain chocolate
2 eggs
2 tablespoons rum
150 ml (1/4 pint) double cream
225 g (8 oz) plain chocolate
2 eggs
2 tablespoons rum
150 ml (1/4 pint) double cream
For the decoration
whipped cream
grated chocolate or chocolate caraque
grated chocolate or chocolate caraque
method
1. Melt the butter and chocolate in a bowl over a saucepan of simmering water.
2. Remove the bowl from the heat, beat in the eggs and rum, leave to cool.
3. Whip the cream until stiff and fold into the chocolate mixture. Pour the mixture into four ramekin dishes, chill until set.
4. Decorate with rosettes of piped cream and chocolate caraque (see Cook's Tip below) just before serving.
Cook's Tip
To make chocolate caraque (or long curls), take a block of chocolate and a fairly sharp knife. Holding the knife at an acute angle, shave long curls off the chocolate. Turn the block round when you have made
a deep groove and work from the opposite end.
2. Remove the bowl from the heat, beat in the eggs and rum, leave to cool.
3. Whip the cream until stiff and fold into the chocolate mixture. Pour the mixture into four ramekin dishes, chill until set.
4. Decorate with rosettes of piped cream and chocolate caraque (see Cook's Tip below) just before serving.
Cook's Tip
To make chocolate caraque (or long curls), take a block of chocolate and a fairly sharp knife. Holding the knife at an acute angle, shave long curls off the chocolate. Turn the block round when you have made
a deep groove and work from the opposite end.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
