This chocolate pots recipe is really easy to make and provides a truly divine result. 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 chocolate pots
To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces
Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat
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
Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight.
Once chilled, decorate the chocolate pots with raspberries and dust with icing sugar and mint
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