Chocolate & strawberry carrot patch pots
Adorable puddings to make and impress the guests
- Prepare25 mins
- Cook15 mins
- Total time40 mins
- 90g Cooks’ Ingredients White Chocolate, roughly chopped
- 1 Cooks’ Ingredients Orange Gel Food Colouring
- 12 small strawberries, at room temperature, leaves on
- 100g Essential Bourbon Creams
- 25g butter, melted
- 90g Cooks’ Ingredients Dark Chocolate 72% Cocoa, roughly chopped
- 4 British Blacktail Free Range Large Eggs, separated
Line a large baking tray with parchment. Put the white chocolate and a generous squeeze of orange colouring gel in a bowl over a pan of just simmering water and melt. Mix until smooth. Holding the strawberry leaves, dip the fruit into the now-orange chocolate until coated, keeping the leaves clean. Place onto the prepared tray and put in the fridge to set. Add some more orange gel to the remaining white chocolate to make a darker colour and drizzle from side to side over the set ‘carrots’. Return to the fridge until needed.
Place the biscuits into a food bag, squeeze out any air, then seal and gently bash with a rolling pin to make crumbs. Transfer to a bowl, mix with the melted butter, then set aside.
Place the dark chocolate into a bowl and melt as above. Remove the bowl from the pan and set aside. Whisk the egg whites in a clean bowl until they form firm peaks. Stir the egg yolks into the chocolate.
Fold 1/3 of the egg whites into the chocolate mixture, then gently fold in the rest. Divide some of the biscuit ‘soil’ between 6 small glasses, top with the chocolate mousse, then press 1 of the strawberry ‘carrots’ into the centre of each glass, leaving the leaves and some of the fruit poking out at the top. Surround the ‘carrots’ with more ‘soil’. Serve with the extra chocolate-covered strawberries on the side.
If the chocolate starts to thicken too much when adding the orange gel, stir in a drop of hot water.
Typical values per serving when made using specific products in recipe