Chocolate & blackberry cream pots

Chocolate & blackberry cream pots

Ready-made ganache provides a savvy shortcut to pudding excellence, without compromising on that homemade feel – just don’t forget to defrost the blackberries in advance. 

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Vegetarian
  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp icing sugar
  • 300ml pot crème fraîche
  • 300g pack frozen blackberries, defroste
  • 4 x 50g pots Pots & Co 70% Chocolate Ganache
  • ½ x 150g pack Waitrose Duchy Organic Stem Ginger All Butter Shortbread, 1⁄2 crumbled

Method

  1. In a large bowl, sift the icing sugar into the crème fraîche and mix until combined. Tip in 3⁄4 of the blackberries and fold through.

  2. Using 2 teaspoons to help, divide 2 of the ganache pots between 6 small dessert glasses. Top with 1⁄2 of the blackberry cream, then repeat with the remaining ganache and cream; chill until ready to serve. To serve, top with the reserved blackberries and crumbled shortbread. Enjoy with the remaining shortbread alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,710kJ/ 413kcals

Fat

33g

Saturated Fat

21g

Carbohydrates

24g

Sugars

14g

Fibre

3.5g

Protein

3.2g

Salt

0.3g

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