An easy pudding that can be made well in advance. A little fruit is also nice on top before the sauce is spooned over.
Ingredients
- 570 ml double cream
- 1 tsp specially selected Colombian freeze dried coffee granules
- 1 pinch salt
- 80 g bitter chocolate, chopped (70%)
- 4 medium egg yolks
- 120 g granulated sugar
For the Sauce
- 100 g Choceur white chocolate
- 100 ml double cream
- grated bitter chocolate
Instructions
- Preheat the oven to 170C, Gas mark 3.
- In a pan bring the cream, coffee and salt to a boil, then add the chopped chocolate. Remove from the heat and stir until dissolved.
- In a bowl whisk the egg yolks and sugar just to bring together.
- Pour the chocolate milk on to the egg mixture and stir well.
- Pour into 4 or 6 (depending on the size) small china pots or ramequins. Egg cups are a fun alternative for children.
- Place the pots carefully into a baking tray half-filled with boiling water, cover with foil and place in the oven. Cook for about 30 minutes or until just set and slightly wobbly. Be careful to not overcook!
- When cooked, remove from the tray and cool, then chill them well.
- To serve, melt the white chocolate in a bowl over a pan of gently simmering water, then add the cream, stir until smooth and silky.
- Top the chocolate pots with the hot sauce and grated bitter chocolate. Perfect!
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Nutrition Facts
Simple Bitter Chocolate Pots with White Chocolate Sauce
Amount per Serving
Calories
988
% Daily Value*
Fat
85
g
131
%
Saturated Fat
52
g
325
%
Cholesterol
430
mg
143
%
Sodium
100
mg
4
%
Potassium
392
mg
11
%
Carbohydrates
56
g
19
%
Fiber
3
g
13
%
Sugar
45
g
50
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
