Chocolate Pots
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Make this rich, luscious and deceptively simple dessert in almost no time at all. The longer it chills, the better the flavour — so whip it together a day or two in advance. Lovely served in a cappuccino or small china cup!
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Whipping cream
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1 2/3 cup
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400 mL
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Semi-sweet chocolate, chopped
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10 1/2 oz.
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300 g.
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Egg yolks (large)
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3
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3
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Brandy
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2 tbsp.
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30 mL
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Butter (not margarine)
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3 tbsp.
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50 mL
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Whipping cream
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6 tbsp.
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100 mL
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Cocoa, for dusting
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Crispy rolled store-bought cookies
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12
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12
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Heat whipping cream in medium saucepan until bubbles form around edge. Remove from heat. Add chocolate. Whisk until chocolate is melted and mixture is well combined.
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Add egg yolks and brandy. Whisk until well combined.
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Add butter, 1 tbsp. (15 mL) at a time, to chocolate mixture, whisking after each addition until well combined. Makes about 3 cups (750 mL). Divide chocolate mixture among 6 small cups or ramekins. Cover. Chill for at least 8 hours or overnight.
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Beat whipping cream until soft peaks form. To serve, place dollop of whipped cream on each chocolate pot. Dust with cocoa. Add 2 cookies. Serves 6.
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1 Serving:
670 Calories; 52.7 g Total Fat; 132 mg Sodium; 8 g Protein; 47 g Carbohydrate; 3 g Dietary Fibre
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Recipe reprinted from Cooking at Home Magazine, February/March 2002 © Company's Coming Magazines Limited.
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