How to Make The Easiest, Lushest Chocolate Dessert Ever!
I’ve been making (and selling) this for years almost beyond number!
Dark Chocolate Pots — makes 8
500ml/17 fl oz double cream
80g/3oz soft light brown sugar
250g/9oz dark chocolate — coarsely chopped
~ Heat together the cream and sugar stirring till the sugar has dissolved.
~ Bring just to a boil and pour over the chocolate.
~ Whisk (or if you’ve chopped the chocolate in a food processor add the hot cream and re-process) till smooth.
~ Cool a few minutes.
~ Whisk or process in the eggs.
~ Pour into a jug and then into attractive dishes (ramekins, cups or pretty bowls) and chill till cold.
The chocolate pot will set but is still soft and idea for dipping goodies into such as wafers, biccies, fruit or even fingers.
Lots more very slightly more complicated chocolate dessert recipes here, together with instructions on melting chocolate.