I used to think that these little pots of chocolate were the height of sophistication. To be fair I was only about 5 years old and they were a ‘left over’ treat from my parent’s dinner parties. My mum made these a lot and this is her recipe. They are still a treat, dark, very chocolaty, rich and easy to make. Just take care to melt the chocolate slowly and to combine the ingredients gently. With such a simple recipe it is easy to make more and they can be made ahead of time and frozen-all my boxes are ticked.
If you can the flavour is even better if you make them the day before so a little restraint is needed-(you can always like out the bowl to keep you going!)
NB please note that the recipe contains uncooked eggs.
RICH CHOCOLATE POTS
Serves 6 using size 2 ramekins
125g best quality plain eating chocolate
4 eggs separated
90g good quality butter (un salted), cut into small pieces
1 tbsp. brandy
2 level, dessertspoons of sieved icing sugar (plus a little more to taste)
3 tbsp. double cream
To decorate a swirl of piped cream or chocolate caraque and a little sifted icing sugar.
- Break chocolate into a bowl. Stand over simmering water. Don’t let water touch chocolate, chocolate must melt without getting too hot. (You can do this very slowly in a microwave)
- Remove bowl from pan and leave to cool a little. Add the egg yolks to the chocolate and mix gently. Do NOT BEAT at any stage
- Add the butter pieces and stir gently until dissolved.
- Now add brandy and sieved icing sugar and stir until dissolved.
- Add cream and stir again. If you want you can add a little more icing sugar.
- Using an electric whisk -whisk the egg whites until thick and fluffy. Fold this into the chocolate mixture and combine gently.
- Pour into small glasses or ramekins, cover with foil and keep in the fridge.
- Before serving bring out to room temperature and decorate as wished.
To Freeze: Freeze at step 7. Cover each one with a square of foil and then store in a plastic, lidded container. Freeze for up to 3 months.
To use: Allow to defrost for at least 3 hours and continue from 8