Simple chocolate pots
Item 1 of 1
This chocolate pots recipe is really easy to make and provides a truly divine result, especially when served with fresh raspberries. Paul Heathcote recommends leaving the chocolate pots in the fridge overnight to chill but the recipe could easily be made on the day. You can use ramekins, espresso cups or any other suitable container for your chocolately pots.
First published in 2015
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Ingredients
Metric
Imperial
Chocolate pots recipe
- 100g of couverture chocolate, chopped
- 250ml of double cream
- 40g of muscovado sugar
- 1 vanilla pod, split and scraped
- 1 egg
- 1 punnet of raspberries, fresh, weighing 250g
- icing sugar for dusting
- 4 fresh mint leaves
SAVE RECIPE
Equipment
- Food processor or blender
- 4 ramekins
Method
1
To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces
- 100g of couverture chocolate
2
Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat
- 250ml of double cream
- 40g of muscovado sugar
- 1 vanilla pod
3
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
- 1 egg
4
Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight.
5
Once chilled, decorate the chocolate pots with raspberries and dust with icing sugar and mint
- 1 punnet of raspberries
- icing sugar for dusting
- 4 fresh mint leaves
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