These decadent little desserts are so quick and easy to make and are absolutely delicious. The densely textured chocolate cream is rich, luxurious and smooth and the raspberries add a tang that cuts through the rich flavour of the chocolate. The chocolate pots will need about 3 hours to chill in the fridge but take a very short time to prepare. For the best flavour use a plain chocolate with 70% cocoa solids. This would make a lovely dessert for Valentine’s day or a special occasion.
150g dark chocolate (70% cocoa solids) broken into small pieces
500ml double cream
50g caster sugar
50g unsalted butter, cut into small pieces
75g fresh raspberries
Few mint leaves
You can use milk chocolate instead of plain and use a few strawberries instead of raspberries.