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    Chocolate Truffle Pots

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    Chocolate Truffle Pots

    Serves: 2


    • 50g dark chocolate
    • 100ml double cream
    • 3 tbsp Champagne
    • Chocolate shavings, to garnish


    1. These indulgent puds are easy to whip up at short notice. Melt 50g dark chocolate in a bowl over a pan of just-simmering water. Set aside to cool a little.
    2. Whisk 100ml double cream until holding soft peaks. Whisk the chocolate into the cream, a little at a time.
    3. Add 3 tbsp Champagne and mix well. Add more Champagne if needed, to get the right consistency - the mousse should be soft enough to pour but thick enough to eat straight awa
    4. Pour into small pots and serve immediately, garnished with chocolate shavings, or chill for up to 24 hours. (You could use a mix of Champagne and Kirsch to make Kir Royale truffle pots, or add a shot of brandy for a Champagne cocktail mousse.)

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