3-Ingredient Chocolate Pots
The best recipes are often the simplest and this one is truly that... with just three ingredients and taking around five minutes to prepare, you simply can't go wrong!
These are perfect for dinner parties as you can get them sorted well ahead of time so you can enjoy yourself. I used a mixture of dark (80%) and milk (60%) chocolate but you can use whatever you want. Also, if you don't have any vanilla, you can either leave it out or add a few drops of peppermint or orange flavouring instead.
3-Ingredient Chocolate Pots
Serves 6
200g chocolate (I used half dark, half milk)
1 tsp vanilla extract
300ml double cream
Melt the chocolate in a microwave in 30 second blasts, stirring between. Alternatively, melt in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take off the heat.
Using an electric whisk, gently pour in 100ml boiling water very slowly, whisking constantly. Then whisk in the vanilla and 125ml of the cream, again slowly so it doesn't split. The texture should be like thin custard.
Divide between six espresso cups or little glasses and leave to cool in a cool part of the kitchen for at least 45 minutes before serving. When you're ready to serve, whip the rest of the cream to soft peaks then spoon over each pot and enjoy!
These are perfect for dinner parties as you can get them sorted well ahead of time so you can enjoy yourself. I used a mixture of dark (80%) and milk (60%) chocolate but you can use whatever you want. Also, if you don't have any vanilla, you can either leave it out or add a few drops of peppermint or orange flavouring instead.
3-Ingredient Chocolate Pots
Serves 6
200g chocolate (I used half dark, half milk)
1 tsp vanilla extract
300ml double cream
Melt the chocolate in a microwave in 30 second blasts, stirring between. Alternatively, melt in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take off the heat.
Using an electric whisk, gently pour in 100ml boiling water very slowly, whisking constantly. Then whisk in the vanilla and 125ml of the cream, again slowly so it doesn't split. The texture should be like thin custard.
Divide between six espresso cups or little glasses and leave to cool in a cool part of the kitchen for at least 45 minutes before serving. When you're ready to serve, whip the rest of the cream to soft peaks then spoon over each pot and enjoy!
ordinarily adding water to melted chocolate ends in disaster but this works well! and theres so little.in the shops at the moment too!
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