These dark, rich, decadent chocolate pots have a hint of tart passion fruit, which seems to make the chocolate even richer, and a background note of basil. They are the perfect Christmas dessert. They only take a few minutes to make. A bit of slow melting, gentle pouring and chilling, that’s it. You can stash them in the fridge for your guests to dive into when ever they are required.
I am a complete chocolate weirdo. I love it. I would make the recipe below for 2 chocolate fiends, but you can easily get 4 ‘normal’ portions out of it – I will leave this up to you and I certainly won’t judge!
Serves 2 chocolate fiends or 4 more sensible people
100g/3 ½oz dark chocolate 70%
125ml/4fl oz./ ½ cup double cream
2 tsp. honey
¼ tsp. dry basil
2 passion fruits
1 free-range egg
- Smash the chocolate, still in the packet, onto a chopping board to break it up. Tip the chocolate pieces into a heatproof bowl and pour in the cream and the honey. Add the basil and place the bowl over a saucepan of simmering water. Heat gently, stirring occasionally, for 5-6 minutes until the chocolate and cream have melted together, then remove the bowl from pan and set to one side.
- Meanwhile place a fine sieve over a mixing bowl. Cut the passion fruits in half and scoop the seeds and any juices out into the sieve. Using the back of a spoon, mix the seeds around the sieve to push all of lovely the juices out into the mixing bowl.
- Tip the passion fruit juice into the melted chocolate and crack in the egg. Mix really well so the chocolate goes beautifully smooth and velvety. Pour the rich mixture into serving glasses, as required, and place in the fridge for 4 hours, or over night, to set. Remove from the fridge 10 minutes before serving.
-All thoughts and spelling mistakes are mine-