Jamie drizzling honey on top of a fig tart

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Chocolate pots
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Chocolate pots

Chocolate pots
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5 mins plus chilling
Super easy

serves 6

About the recipe

The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

Ingredients

300ml single cream

200g quality dark chocolate (70%)

2 large egg yolks

3 tablespoons brandy, the best you can get

20g unsalted butter

Top Tip

Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until smooth again.

Method

  1. In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
  2. Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
  3. Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.

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