Easy Chocolate Pots For Two
Silky Chocolate Ganache Pots made with simple ingredients and perfect for a fuss-free but decadent dessert for two people.
Servings: 2 people
Calories: 325kcal
Ingredients
- 40 g fresh raspberries
- 50 g chocolate
- 1 teaspoon golden syrup
- ¼ teaspoon kosher salt
- 100 g double cream
- ¼ teaspoon vanilla extract
- Chocolate curls to decorate optional
Instructions
- Take two small glasses (the ones I used are 130ml) or ramekins and divide the raspberries between the bottom of each one.
- Muddle the raspberries together with a pestle (from a pestle and mortar) or a muddler until the raspberries are a little crushed but not liquid. Set aside whilst you prepare the ganache.
- Place finely grated or chopped chocolate into a heatproof bowl.
- Pour the cream, the golden syrup and the salt into a medium sized saucepan. Heat very slowly and gently, stirring so the syrup and salt melt.
- The cream should just come to a gentle simmering boil so you are starting to see bubbles on the surface but don’t allow to boil properly.
- Remove from the heat then immediately pour the cream over the chocolate. Make sure the chocolate is completely submerged into the cream by poking down if necessary. Rest for 3-5 minutes.
- Stir from the centre or the bowl to the outer until the chocolate ganache has emulsified and is smooth and glossy.
- Finally add and stir in the vanilla extract.
- Pour the ganache divided equally into the glasses on top of the raspberries. Gently swirl the top of the ganache to look attractive.
- Allow the Chocolate Pots to rest for about 15-30 minutes for a really soft and creamy dessert. You can chill the pots to serve later if you like. Allow the pots to be served at room temperature.
- Decorate the chocolate pots with flaked sea salt, chocolate curls, mint leaves or some freeze-dried raspberries just before serving if you like.
Notes
Dark chocolate. I recommend using 70% dark chocolate here for really decadent pots but you can use 50-60%.
Make Ahead: You can make the chocolate pots up to two days ahead of when you want to serve them.
Storing. Keep the chocolate pots chilled in the fridge.
You can eat straightaway for ultra creamy results or chill for firmer set ganache. Bring up to room temperature before serving.
Presentation. For visual presentation you can garnish with chocolate curls, orange zest, mint leaves, flaked sea salt or a little drizzle of extra virgin olive oil.
Accompaniment. Try serving these chocolate pots with homemade almond tuile or shortbread biscuits.
Scaling up. You can scale the cream and chocolate up but don't add more than ¼ teaspoon salt, 1 tbsp of golden syrup or 1 teaspoon vanilla extract.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 chocolate pot without chocolate curls decoration.
Nutrition
Calories: 325kcal | Carbohydrates: 23g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 151mg | Fiber: 3g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg