Chocolate pots de crème

Chocolate pots de crème

By
From
Top With Cinnamon
Serves
6
Photographer
Izy Hossack

I think I’m going to have you warn you that, a) halfway through eating one of these you may think you need to stop eating it and, b) you won’t stop eating it. These little pots are total people-pleasers (particularly if there are chocoholics around) and I’m going to give you a sneaky tip: even though they sound fancy (i.e. make it seem like you’ve gone all out), they’re actually fifty times easier to make than chocolate mousse. Simply blend and chill. They’re cool, you’re cool. It’s all cool.

Ingredients

Quantity Ingredient
170g dark chocolate
1 teaspoon vanilla extract
pinch salt
1 egg
amaretti biscuits, crumbled, to serve (optional)
285ml single cream
or 285ml light cream
or 285ml whipping cream

Method

  1. Place the chocolate in a blender with the vanilla extract and salt.
  2. In a small saucepan heat the cream over medium-low heat until just steaming. Pour the hot cream into the blender and blitz until smooth.
  3. Add the egg and blitz again. Divide the mixture between 6 ramekins, small bowls or glasses and chill for at least 3 hours until set. For added texture, serve with crumbled Amaretti biscuits on top.

Note

  • Amaretti biscuits aren’t gluten free but the pots de crème themselves are.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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