Chocolate and sherry pots

Method

1. Put the raisins in a small pan with the sherry, bring to the boil and simmer for a few minutes, then remove from the heat. Set aside to let the raisins cool and plump up.
2. Meanwhile, melt the chocolate in a bowl set over a pan of just-simmering water – make sure the bowl doesn’t touch the water. Stir until smooth, then set aside to cool.
3. Put the butter and half the icing sugar in a large bowl. Using an electric hand whisk, cream for a few minutes until pale and fluffy, then mix in the cocoa powder. In another bowl, beat together the egg yolks and remaining sugar for 2-3 minutes, until pale and thickened.
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5. Mix the cooled chocolate into the creamed butter, then stir in the raisins with their liquid and the yolks. Fold in the cream until just combined – don’t overmix or it will become too thick. Spoon into 8 x 150ml pots or glasses, filling each three-quarters full. Cover and chill overnight.
6. On the day, remove the chocolate pots from the fridge 1 hour before serving to take the chill off. Serve each with a dollop of whipped cream.