I’d originally planned to make profiteroles for Christmas Day pudding but decided it wasn’t worth the effort just for me. However, I did want something chocolatey and creamy, so chocolate pots seemed like the ideal thing. In addition, a friend had given me a bottle of homemade vanilla extract, which I needed an excuse to use. And a cake just didn’t seem special enough for its inaugural use!
200g good quality dark chocolate (75% cocoa solids)
100ml just-boiled water
1 tsp vanilla extract
125ml whipping cream
175ml whipping cream
1 tbsp caster sugar
Serves 4 – 6
- In a glass bowl, melt the chocolate over a pan of simmering water.
- Remove from heat. Add the water slowly but stir vigorously with a small whisk as you do so.
- Whisk in the vanilla extract. Keep mixing until the consistency is smooth. Add the cream and pour into the glasses.
- Leave to set in the fridge for at least 45 minutes before serving.
- To make the coulis, warm half the blueberries with the sugar in a pan, then pass through a sieve and leave to cool.
- When ready to serve, spoon on the (whipped) cream, top with the remaining berries and the coulis.
NOTES AND OTHER STUFF
I tend to use Waitrose Cook’s Ingredients dark chocolate.
The Aarne Cocktail glasses are by iittala, and were a Christmas present last year. The rather beautiful grey glass plate is also iittala, from the Kastehelmi range, created by the legendary Oiva Toikka.
Special thanks to N for the wonderfully fragrant vanilla essence.
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