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Chocolate cup

Added by aniapoland16 | Sun 15 Feb 2009 @ 15:11

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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.

Ingredients
Ingredients:
½ pint (285ml) single cream
200 g bittersweet chocolate (best quality 70% cocoa solids)
2 large yolks
3 tablespoons good brandy
20 g butter

Method
Preparation:
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

tried this recipe or a similar one? share your tips...

1. by Jane Winterbottom on Fri 07 Dec 2012 @ 09:07

Can I freeze Jamie's chocolate pots?

2. by Claire on Wed 15 Feb 2012 @ 17:29

<br /> I've tried this recipe with and without brandy. Both were delicious but I think the version with brandy was better as it mellowed the chocolate hit.<br /> Although the recipe is for 4 portions I found that 200g of chocolate easily made 5 portions as it is very rich.

3. by bam on Wed 27 Jul 2011 @ 09:40

it is for 4 persons

4. by victoria on Sat 28 May 2011 @ 19:38

just had these for dessert. so good. made with milk and dark choc. used cointreau not brandy. served with whipped double cream dollop, blueberries and almond thins. went down a treat and so easy to make. def will be favourite

5. by victoria on Sat 28 May 2011 @ 19:31

yum yum.

6. by clare on Thu 10 Mar 2011 @ 21:20

how many people does this recipe serve?

7. by jacki on Fri 04 Mar 2011 @ 22:59

this is just as nice if you add half milk choc with 70% dark choc. I left out the brandy as it made it too bitter for me. Yummy.

8. by Lia on Fri 11 Feb 2011 @ 20:35

what type of pan should be used?

9. by Chloe on Tue 17 Nov 2009 @ 10:15

delightful ;D

10. by Nat on Tue 03 Nov 2009 @ 08:00

Ok here are the actual instructions for making the chocolate pots (recipe comes from Jamies addition to the 'A Fair Feast, 70 Celebrity recipes for a Fairer World' book). Recipe was tried and tested by me yesterday and have to say they are fantastic...smooth and chocolatey (but very rich so only need a little in each pot). I find them a little bitter at the end (after the smoothness has gone) so wondering if it is the brandy causing that as I used lindt 70% dark which is usually my favourite chocolate, and smooth, but will see next time when I try them without the brandy.

Instructions:

1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside from one minute before snapping in the chocolate then stir until melted and smooth.
2.Once melted, beat in your egg yolks and brandy and stir until smooth. Allow mix to cool slightly before adding the butter then stir until mix is again smooth.
3. Pour into small individual serving cups and put in fridge to chill.

Note: if you add the butter when the mix is not cool enough it will make the chocolate look like it has split. To rectify this allow the mix to cool further before whisking in a little cold milk until you have a smooth consistency again.

To make a mousse: To lighten the texture follow the recipe then fold in 2 stiffly whipped egg whites before pouring into the pots.

*** I tused shot glasses for my pots and these were the perfect size...enjoy...

11. by ronay55 on Fri 04 Sep 2009 @ 16:49

The instructions for this recipe make exactly NO SENSE. How can I find the real recipe? (See instructions -below- copied from your site) ???????

Preparation:
For thick-bottomed saucepan with the cream crater and strongly heating having but it does not bring to the boil. Then set the fire, wait about a minute and add chocolate. Stir until chocolate is not dissolved. When the mass becomes smooth, add the yolk and brandy. Slightly chocolate at the end, add the butter and well-mixed, to obtain a uniform mass. Give in small cups or containers.