Sweet for my sweet
Say ‘I love you’ with these silky-smooth chocolate pots – a seriously decadent way to round off a romantic dinner for two
Rich and indulgent, these chocolate and vanilla pots are best served in small portions – glass yoghurt pots or ramekins are just the right size. Valentine’s Day aside, they make a great dinner-party pud – prepare the day before, then refrigerate overnight, adding whipped cream and raspberries before serving. To make enough for four, double the ingredients apart from the egg yolk.
CHOCOLATE POTS
SERVES 2
INGREDIENTS
60g dark chocolate (70% cocoa solids)
75ml milk
75ml single cream
1 vanilla pod, split open
1 egg yolk
½ tbsp cornflour
1 tbsp caster sugar
1 tbsp butter
To serve:
75ml double cream, whipped
Raspberries
METHOD
- Roughly chop the chocolate.
- Pour the milk and single cream into a small pan, add the vanilla pod and place over a medium heat. Remove from the heat just before boiling, cover and leave to infuse for 15 minutes. Discard the vanilla pod.
- Beat together the egg yolk, cornflour and sugar, then pour in the milk and cream mixture. Beat well then return to the pan over a low heat. Heat, stirring occasionally, until the cream thickens.
- Beat in the chocolate and butter.
- Pour into small pots, allow to cool, then refrigerate.
- Serve with whipped cream and raspberries.