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Elly's brandy chocolate pots with passionfruit curd
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300ml tub double cream
125ml full cream milk
3 tbsp brandy
2 x 100g packs No.1 Peru 80% Dark Single Origin Chocolate, finely chopped
1 tsp vanilla extract
75g caster sugar
2 British Blacktail Medium Free Range Eggs
8 tbsp No.1 Passionfruit Curd
Gold leaf, optional
1. Heat the cream, milk and brandy in a saucepan over a medium heat until gently simmering. Add the chocolate and stir well, continuously, until the chocolate is completely melted into the mixture. Turn the heat right down.
2. Add the vanilla and sugar and heat, stirring continuously, until the sugar has dissolved. Remove from the heat and leave to cool for 10 minutes. Whisk in the eggs until the mixture is smooth and uniform in texture.
3. Divide the chocolate mixture between 10-12 small glasses or cups, giving them a tap on the counter to remove any air bubbles. Cover and leave to set in the fridge for at least 4 hours.
4. When you’re ready to serve, add a layer of curd to the top of each chocolate pot and serve immediately, or chill and serve within 3 hours. If you like, add a small piece of gold leaf to the surface of each pot using a tiny, dry paint brush, for a little Christmas sparkle.
Cook’s tipYou can use fine-cut marmalade instead of the passionfruit curd, for an orange version. Just melt the marmalade in a small pan until it is runny, then pour onto the set chocolate pots and chill until set.
Typical values per serving:
This recipe was first published in December 2019.