Heavenly chocolate pots

This is the easiest, most delectable pudding and will make you extremely popular with anyone to whom you serve it! The ingredients are very basic and the method unbelievably straightforward. The result is a rich, silky smooth pot of chocolatey deliciousness that feels like a fabulously indulgent treat. Who could ask for more?

Serves 4

  • 100g dark cooking chocolate
  • 250ml double cream
  • 40g light brown muscovado sugar
  • 1/2 tsp vanilla extract (optional)
  • 1 egg*

A couple of notes about the ingredients: firstly, you don’t have to use cooking chocolate if you’ve only got normal chocolate – in fact, this is a great recipe for using up leftover Easter eggs (if there is such a thing?) but if you’re not using cooking chocolate, make sure you do a thorough job of chopping the chocolate as it won’t melt as easily and will need to be chopped into smaller pieces. It is best to use dark chocolate because, by the time you’ve added the other ingredients, the end result tastes like milk chocolate. If you used milk chocolate to start with, the end result would be too diluted and creamy. The vanilla extract is a lovely addition if you have some but can easily be omitted.

*Owing to improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice. Shop bought eggs stamped with a red lion are safe for anybody to eat raw. People outside of this more vulnerable group do not have to stick to lion-assured eggs as long as the eggs have been stored correctly. See https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ for more information.

  1. Chop the chocolate into small pieces and transfer to a mixing bowl or blitz in a food processor.
  2. Place the cream, sugar and vanilla extract (if using) into a pan, bring to the boil and remove from the heat.
  3. Give the hot cream a stir to help dissolve the sugar and then pour the mixture on top of the chopped chocolate. Leave to stand for a minute then stir to combine or, if using a food processor, blitz briefly.
  4. Add the egg and mix well or blitz for a further 10 seconds.
  5. Pour into 4 small ramekin dishes and transfer to the fridge for 2 hours to set.
  6. Once chilled, decorate the chocolate pots with mini eggs or chocolate shavings.
The simplest ingredients
Chop the chocolate by hand or in a food processor
Heat the cream, sugar and vanilla extract (if using) to boiling point
Pour the hot cream over the chocolate and leave for a minute
Stir or blitz until thoroughly combined. Add the egg and stir thoroughly or blitz again.
Divide between 4 ramekins (I was making a double quantity in the above photo)
Chill for 2 hours then decorate and serve

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