Dessert Heaven

Lovely Little Chocolate Pots

One for the chocolate lovers simply divine
Serves 4

cooking time 10 minutes

Preparation time 15 minutes

Chocolate pots need at least 4 hours to set

Ingredients

285ml cream (double)
200g dark chocolate - at least 50% cocoa solids
2 eggs separated
20g butter
sprig of fresh mint


Method

1) Heat the cream gently in the saucepan until almost boiling.  Stir occasionally so the cream is not catching on the bottom.

2) remove and set aside for 1 minute.  Break the chocolate into the cream and stir until melted and smooth.  Once melted, beat in the egg yolks.

3) Stir in the butter - keep stirring until melted and smooth.

4) Whisk the egg whites in the mixing bowl until they form peaks.  Fold into the chocolate mixture.

5) Spoon into individual serving pots.

6) Leave to set in the fridge for at least 4 hours.

7) Remove from the fridge 1/2 hour before serving as they taste best at room temperature.


To Serve

Place the ramekin or wine glass on a saucer with a napkin underneath.  Decorate with a mikado stick placed in the chocolate mixture to give the dessert height, a sprig of mint next to it and maybe a strawberry to finish off.  Place an orange biscuit on the saucer and give the dessert a little dust of coco powder.

Chefs Tip:- If you add the butter when the chocolate isn't cool enough, it will make the chocolate look as if it has split.  To rectify this, allow the mixture to cool a little before whisking in an ice cube or ice cold water until you have a smooth consistency again.