Chocolate Pots
Ingredients
- 100g dark Chocolate (at least 70% cocoa solids)
- 250ml double cream
- 40g light musovado sugar
- 1 vanilla pod (split and seeds scraped into cream)
- 1 egg
- 1 punnet raspberries
- fresh mint and icing sugar to decorate
Instructions
-
Place the chocolate in the food processor and pulse until finely chopped.
Add the double cream, musovado sugar and split vanilla pod in a small saucepan and heat gently until it comes to the boil. Do not overboil.
Remove the vanilla pod from cream and whisk the cream to enusre sugar has melted then with the processor on a light speed, pour over chocolate, you can add the brandy at this point if using.
Let the mix stand for a minute and turn on processor again to a light speed and add the egg yolk until everything is smooth and evenly blended.
Pour this rich chocolate liquid into a jug and pour into 4 ramekins. You can use heart shaped ramekins for Valentine's Day.
Chill in the fridge until needed but for at least 2 hours.
When ready, decorate with a few raspberries, a sprig of mint and a dusting of icing sugar - enjoy!
Recipe Notes
After everything has been added, your chocolate mix should look rich and silky smooth like this.
Do not let the cream over boil, as soon as it comes to a boil, remove from heat, whisk and then fish out the vanilla pod with a spoon. You don't need to use alcohol but I think it adds a depth to the dessert and it's naughty! You can use rum or a even a coffee liqueur if you like such as Tia Maria.