Chocolate Pot Recipe
This is the nearest I can find to the one I used to cook 35 years ago.
You need
100g scrummy dark chocolate
250g double cream
40g muscovado sugar
1 vanilla pod split and scraped or 1 tsp vanilla essence
1 egg
Chop choc up small
Heat cream sugar and vanilla seeds until just boiling and remove from heat
Whisk and then place on top of choc in a food processor.
Wait 1 minute
Turn on just to combine.
Add egg and blend for 20 seconds
Divide between 4 ramekins(or expresso cups) and chill.
Overnight is best but 2 hours will do.
Serve with raspberries,mint leaves and a dusting of icing sugar.
Note this contains raw egg like mayonaise does so not for pregnant woman etc.
Also a drop of brandy, Grand Marnier, Tia Maria or the like make a welcome addition.
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