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
Put the chocolate, 2/3rds of the cream, sugar and butter into a small saucepan. Warm very gently over a low heat, stirring constantly.
When everything has melted into the cream, mix together until very smooth and well blended.
Pour the chocolate cream into 4 small pots, cups or ramekin dishes. Chill in the fridge for about 3 hours until firm.
Whip the remaining cream until it forms peaks and then spoon or pipe a little onto each chocolate pot. Decorate each pot with the raspberries and add a mint leaf.
You can use milk chocolate instead of plain and use a few strawberries instead of raspberries.