Added by aniapoland16 | Sun 15 Feb 2009 @ 15:11
Chocolate pots are smooth, silky and rich. Small servings are the key and can be put into fridge until needed, brilliant to make the day before and leave to chill over night.
Ĺ pint (285ml) single cream
200 g bittersweet chocolate (best quality 70% cocoa solids)
2 large yolks
3 tablespoons good brandy
20 g butter
1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth.
2. Once melted, beat in your egg yolks and brandy then stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth
3. Pour into small individual serving pots and put in fridge to chill.
* ( I used small shot glasses as the end product is lovely but very rich so you dont want to end up with too much in one bowl)
NOTE: If you add the butter to early and the chocolate isnt cool enough it will make the chocolate look as if it has split. If this happens add a little cool milk and whisk until the chocolate is smooth again
To make a mousse: Follow the above then add in 2 stiffly whisked egg whites at the end