RECIPE - CHOCOLATE POTS

I jotted this recipe down years ago when I was watching a cookery show. I love baking and making desserts but I often put it off because of the shopping lists and the chaos I create in the kitchen.

This recipe is super quick and can be made a day in advance. Despite being so simple you can make the little pots look really smart by using little tea cups or espresso cups and serving on a saucer for an afternoon treat or for dessert with coffee at a dinner party. The original recipe used Drambuie, but I think Grand Marnier works really well with the orange too.

Ingredients

120 ml double cream

120 ml milk

1 egg

180 g plain chocolate

zest of 1 orange

200 ml double cream

2 tbsp. Grand Marnier or similar liqueur

plain chocolate shavings

• Heat the cream and milk in a pan with the orange zest, do not allow to boil.

• Break up the chocolate into pieces and place in a blender.

• Remove the small lid from the main lid.

• Pour the hot liquid over the chocolate.

• Place a tea towel over the lid and blitz to fully melt the chocolate.

• Then add the egg and blitz again.

• Pour into espresso cups or small ramekins and leave to set in the fridge for a few hours or overnight.

• Once the chocolate is set whip the cream and add the liqueur.

• Spoon/pipe on top of the pots and finish with chocolate shavings.

Lovely on it’s own but could be paired with a shortbread or biscotti.

Find the Twig espresso cups and saucers in my Etsy Shop.