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Chocolate pots with passion fruit
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By Ryan and Liam Simpson-Trotman
What better way to finish a meal than with velvety chocolate, zingy passion fruit and a side of crunch? This is a delicious end to any celebration.
80ml whole milk
170ml double cream
50g No.1 Dominican
Republic Dark Chocolate 65%, finely chopped
2 large egg yolks
40g caster sugar
1 passion fruit, halved
Almond thin biscuits or amaretti, to serve
1 Preheat the oven to 100°C,gas mark ¼. In a small pan,heat the milk and 120ml cream together, until steaming and bubbles are starting to rise to the surface. Put the chocolate in a bowl and pour the steaming cream mixture over it. Allow to stand for 1 minute, then stir until completely melted. Beat the egg yolks and sugar together with a wooden spoon until just combined (don’t overmix).
2 Pour the chocolate mixture over the egg mixture. Mix thoroughly, then pass through a fine sieve. Put two ovenproof ramekins or small dishes on a baking tray, then divide the chocolate mixture between them. Bake for 1 hour or until just set, with a slight wobble in the middle. Allow to cool, then cover and chill.
3 Take the chocolate pots out of the fridge 20 minutes before you’re ready to serve. Whisk the remaining 50ml double cream and dollop a spoonful on each pot, then scoop the passion fruit pulp on top. Serve with the almond thins or amaretti.
Typical values per serving:
This recipe was first published in February 2022.