Chocolate Pots
My take on the chocolate pudding pots from a well known, budget, supermarket.
Notes
You don’t need fancy chocolate, just supermarket own brand stuff.
You can go to town a little with the garnish:
- Mini marshmallows
- Mini-eggs
- Raspberry, fresh or freeze dried pieces.
- Dusting of icing sugar - though this doesn’t keep well for long.
Like the Lemon Posset you can eek this out to 7 servings or so, use some kitchen scales and weigh out about 75-80g per serving.
- 6
- 5 minutes
- 15 minutes (plus cooling time)
Ingredients
- 200 g bar dark chocolate
- 300 ml double cream
- 25 g agave syrup
- 50 ml milk
Directions
- Break up the chocolate, keeping one chunk aside for the garnish.
- Place chocolate in a heat proof bowl over a pan of simmering water, being careful not to let the bowl touch the water.
- Stir occasionally until the chocolate is completely melted and runny.
- Remove the bowl from the heat and whisk in the double cream, agave syrup and milk.
- Pour into 6 ramekin dishes and leave to cool.
- Grate the remaining chunk of chocolate over the top to garnish and store covered in the fridge for up to a week.
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