Five Minute Chocolate Pots
This is a very simple recipe I developed for the Green and Black’s cookbook, It’s quick to make and very versatile as you will see in the recipe notes below.
We made these in three different flavour for our launch in May 2014 (espresso, spiced chilli and tonka bean) but didn’t label which were handed out so our guests had to guess the one they were eating. Aptly, the menu simply said: Chocolate pot-lucks…
MethodMelt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take the bowl off the heat.
Add the hot water (you can use the water from the bain-marie) to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.
Add the whipping cream – the texture should be like that of crème Anglaise. Pour straight into 6 small glasses, cups or ramekins and leave to set in a cool part of the kitchen for at least 45 minutes before serving.
You could omit the blueberries and use different flavoured chocolate bars, such as an espresso bar for example.You could also blind bake a tart shell (make sure it’s very well done, almost biscuity), poach some pears with some spices until soft, core and cut in half and lay them out in the baked tart shell.
Follow the above recipe substituting the water for the pear’s poaching liquor. When done, pour the chocolate sauce over the pears and leave it to set. You now have a delicious pear and chocolate tart…