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Chocolate Pots

If you are inclined to lick the bowl while cooking AND you are serious about your chocolate, this recipe is for you! A mere three ingredients and about ten minutes are all that is needed to produce this silky smooth, densely chocolate ‘pudding.’ We served our chocolate pots in sherry glasses, but be creative: demitasse cups, egg cups, ramekins, shot glasses, etc. This recipe is ridiculously easy and ridiculously good!

Chocolate Pots

10½ oz. Bournville chocolate*
1¼ cups heavy cream, divided
¾ cup crème fraîche

Reserve 2 squares of the chocolate bar for decoration and break the rest into a heat-resistant bowl. Set the bowl over a pan of simmering water and add 1 cup of the cream. Stir until the chocolate has melted. Set aside to cool slightly.

Stir in the crème fraîche and divide between 12 containers. Leave to set in the fridge for 2 hours. To serve, pour the remaining heavy cream on top and grate over the reserved chocolate.

Bournville  Chocolate

*Bournville is a dark chocolate made by Cadbury. It contains approximately 40% cocoa solids. Any comparable chocolate will work. For those who prefer a more intense chocolate hit, use a 50-70% chocolate, but know that the pots will be less sweet.



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