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Simple chocolate pots

Simple chocolate pots

PT30M

1
To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces
  • 100g of couverture chocolate
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
  • 1 egg
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
  • 1 punnet of raspberries
  • icing sugar for dusting
  • 4 fresh mint leaves

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  • Chocolate pots recipe

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