CHOCOLATE POT RECIPE RECIPES

CHOCOLATE POTS RECIPE - JAMIE OLIVER | FOOD & WINE

Chocolate Pots Recipe - Jamie Oliver | Food & Wine image

The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in espresso cups.Chocolate pots are ideal for dinner parties as you can make them ahead and keep them in the refrigerator.Plus: More Dessert Recipes and Tips

Provided by Jamie Oliver

Yield 8

Number Of Ingredients 5

Ingredients

2 cups heavy cream
3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
4 large egg yolks
3 tablespoons dark rum
3 tablespoons unsalted butter

Steps:

In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.

CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER

Chocolate pots | Chocolate recipes | Jamie Oliver image

The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge.

Total Time 5 minutes

Yield 6

Number Of Ingredients 5

Ingredients

300 ml single cream
200 g quality dark chocolate (70%)
2 large egg yolks
3 tablespoons brandy the best you can get
20 g unsalted butter

Steps:

1. In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
2. Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
3. Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.

Nutrition Facts : Calories 355 calories, FatContent 28.7 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 12.4 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0.1 g salt, FiberContent 3.9 g fibre

More about "chocolate pot recipe recipes"

CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES

Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 441 calories per serving

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
3. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
4. Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
5. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
6. Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
7. Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
8. Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of cre`me frai^che and a drizzle of the syrup. Heaven.

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CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
3. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
4. Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
5. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
6. Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
7. Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
8. Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of cre`me frai^che and a drizzle of the syrup. Heaven.

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