I have gone underground as of late – mainly due to working like an absolute dog over the past few weeks (not so fun) and also spending the best part of a week with Martini Man for his 30th celebrations. (much fun!) It seems that my dear old blog seems to suffer whenever life gets in the way!
This is an “express” post on a very, very simple to make pudding. I felt a bit guilty as the Husband and I have been round at our friends’ for dinner on a number of occasions and whilst I usually bring dessert, I have failed massively to bring anything round on the past few occasions. I made these chocolate pots as they were really easy and simple to make, they literally took 15 mins and very little effort!
Of course, that’s not to say my friends aren’t worth an effort! The chocolate pots were rich and decadent – essentially it’s a cup full of dark chocolate ganache they were served with vanilla cream and raspberries and finished out our meal perfectly.
If you wanted to lighten the overall texture of the pots, whip up the reserved egg whites into soft peaks with a few tablespoons of caster sugar and fold into the chocolate mixture before dividing into servings. This will give a lighter, mousse like texture.
Also, if you fancy making these boozy, some Gran Marnier or Irish cream would work really well.
The recipe is adapted from one that can be found in Jamie Oliver’s Return of the Naked Chef
Chocolate Pots (Makes 6 -8 espresso cups)
200g dark chocolate about 70% cocoa – broken into small pieces
284ml double cream
2 egg yolks
1 tsp vanilla extract
1 tbsp golden syrup
20g unsalted butter
Pour the cream into a heavy based saucepan and set onto a medium heat until almost boiling. Take off the heat and add the chocolate. Stir until melted.
Add the egg yolks, vanilla, golden syrup and butter.
Stir though until smooth.
Pour into espresso cups / ramekins and place in the fridge for a couple of hours.
Try not to eat more than one serving, but no – one would blame you if you had two!