These decadent little desserts make a sophisticated end to a dinner party and are surprisingly easy to make. Dark chocolate and warming cinnamon, nutmeg and ginger make a very grown up chocolate pudding. These spiced chocolate pots may be small, but they are very rich, so serve them in mini-portions in espresso cups and watch them disappear. You could also serve them with a scoop of vanilla ice cream on the side if preferred.
- 150g dark chocolate
- 250ml double cream, at room temperature
- 1tsp ground cinnamon
- ½tsp ground nutmeg
- ½tsp ground ginger
Melt the chocolate in the microwave, or a glass bowl over a pan of simmering water, taking care not to let any water in.
Remove the chocolate from the heat. Add the spices. Gradually stir in the cream until well combined.
Pour the mixture into 4 espresso cups or small ramekins and leave in the fridge to set for a couple of hours.
If the cream is too cold, it might set the chocolate before the mixture is combined. If that happens, just warm the mixture for a few seconds in the microwave and get stirring!