This French inspired chocolate recipe is the perfect dessert for you Valentine’s Day supper. This simple recipe is great when you need a dessert that is sure to impress. Originally from ‘The Times Calendar Cookbook’ by Katie Stewart, this recipe is a favourite of Jenny’s and has been served to many friends over the years. You will see that the recipe makes 6 pots, we are of course not suggesting that you and your Valentine eat all 6 in one sitting – that would be extremely decadent (and potentially foolish…). They keep well in the fridge for a few days so you can enjoy one after dinner in the days following, or you could share them with your family if you’re feeling particularly kind!
- 175g Fairtrade plain chocolate broken into pieces
- 1/2 pint single cream
- 1 free range egg
- pinch salt
- ½ teasp vanilla essence or generous slug brandy or other alcohol
You will also need a blender or food processor and six small ramekins or tea/coffee cups to serve the chocolate pots in.
- Put the chocolate in the goblet of the blender.
- Heat the cream until just under boiling point, then pour onto the chocolate. Cover, blend until smooth. The heat of the cream will melt the chocolate.
- Add the egg, salt and essence or alcohol, blend again quickly.
- Pour into 6 small pots or coffee cups. Chill for several hours or overnight.
- You could serve with some red fruits, such as raspberries, if desired.
And that’s it! Super easy, absolutely delicious and fair trade. The perfect pud!