Chocolate & blackberry cream pots

Name: Chocolate & blackberry cream pots
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 tbsp icing sugar; 300 ml pot crème fraîche; 300 g pack frozen blackberries, defroste; 50 g pots Pots & Co 70% Chocolate Ganache; 150 g pack Waitrose Duchy Organic Stem Ginger All Butter Shortbread, 1⁄2 crumbled

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

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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

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.
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.