Chocolate, coffee & ginger ganache pots

Name: Chocolate, coffee & ginger ganache pots
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 150 g Cooks’ Ingredients Belgian Milk Chocolate, roughly chopped; 150 g Cooks’ Ingredients Belgian Dark Chocolate, roughly chopped; 100 g double cream; 20 g unsalted butter; 2 tbsp stem ginger syrup from a jar, plus 1 ball stem ginger, finely chopped, to serve; 30 g golden syrup; 60 ml espresso coffee

This is such an easy pudding and perfect if you fancy something small and sweet after a big meal.

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Vegetarian

Makes6
CourseDessert
Prepare10 mins
Cook-
Total time10 mins
Pluschilling

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150g Cooks’ Ingredients Belgian Milk Chocolate, roughly chopped
150g Cooks’ Ingredients Belgian Dark Chocolate, roughly chopped
100g double cream
20g unsalted butter
2 tbsp stem ginger syrup from a jar, plus 1 ball stem ginger, finely chopped, to serve
30g golden syrup
60ml espresso coffee

Put all the ingredients except the chopped ginger into a small, heavy-based pan and melt together over a low heat, stirring often, until smooth and thoroughly combined.
Divide between 6 small glasses, pots or ramekins and cool to room temperature, then divide the stem ginger slices over the top, cover loosely and chill for 2-3 hours. Bring back to room temperature for 1 hour before serving.

Cook’s tip

The pots can be made 2-3 days in advance. Allow enough time for them to come to room temperature before serving. If ginger isn’t your thing, leave out the syrup but add another 10g golden syrup instead. Garnish with Tony’s Chocolonely Littl’ Bits (whatever flavour you like).

Typical values per item when made using specific products in recipe