Spiced chocolate pots
Chocolate and chilli is a dreamy match, and these indulgent chocolate pots show just how well they work together. Remember to take them out of the fridge about 20 minutes before serving so they soften up a bit.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- Pluschilling, standing
- 200g dark chocolate
- 250ml double cream
- 2 Thai red chillies, halved and deseeded, plus extra to serve (optional)
- ¼ tsp ground cinnamon
- 1 nutmeg, for grating
- 2 large egg yolks
- 4 tsp creme fraiche
Finely chop 175g dark chocolate and set aside. Put the cream in a medium saucepan and add the chilli halves, cinnamon and 10 gratings of nutmeg. Put over a medium heat and leave until the cream is very hot but not boiling. Remove from the heat, carefully take out and discard the chillies, then add the chopped chocolate and leave for 30 seconds. Whisk until smooth.
Put the egg yolks in a large mixing bowl and whisk in a pinch of fine sea salt, then pour them over the chocolate cream, whisking constantly. Divide the mixture between 4 small pots or teacups (about 150ml each) and leave to cool. Chill for at least 3 hours, then serve with a small dollop of crème fraîche, the remaining 25g chocolate grated over the top and a small chilli for decoration, if you like. Leave for 15-20 minutes at room temperature before serving.
Leftovers: egg whites
Whip up a cheesy soufflé (find recipes here on waitrose.com) or store them in ice-cube trays in the freezer, ready to make meringues or cakes.
Typical values per item when made using specific products in recipe