Simple chocolate pots

Not yet rated

This chocolate pots recipe is really easy to make and provides a truly divine result, especially when served with fresh raspberries. Paul Heathcote recommends leaving the chocolate pots in the fridge overnight to chill but the recipe could easily be made on the day. You can use ramekins, espresso cups or any other suitable container for your chocolately pots.

First published in 2015

Ingredients

Metric

Imperial

Chocolate pots recipe

Equipment

  • Food processor or blender
  • 4 ramekins

Method

1
To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces
2
Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat
  • 250ml of double cream
  • 40g of muscovado sugar
  • 1 vanilla pod
3
Whisk to dissolve the sugar and pour on top of the chocolate in the food processor. Leave to stand for one minute. Turn on a low speed to combine. Add the egg and blend for a further 20 seconds
4
Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight.
5
Once chilled, decorate the chocolate pots with raspberries and dust with icing sugar and mint
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more