Chocolate and sherry pots
- March 2008
- Serves 8
- Takes 25 minutes to make, plus cooling and overnight chilling
Dinner party guests will love these individual chocolate pots and you’ll love them too – you can make them the day before serving.
- 38.4g (23.2g saturated)
- 44.3g (41.9g sugars)
- 125g raisins
- 6 tbsp sweet sherry, such as Pedro Ximénez (from some supermarkets, good off-licences and wine shops)
- 275g good-quality, bitter plain chocolate (70% cocoa solids), broken up
- 100g unsalted butter
- 75g icing sugar
- 2 tbsp cocoa powder, sifted
- 3 medium egg yolks
- 200ml double cream, plus extra cream to serve
- 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.
- 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.
- 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.
- 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.
- 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.
This recipe contains raw egg.
These chocolate pots need to be chilled overnight, then removed from the fridge 1 hour before serving.
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