RECIPE
Mini Chocolate Pots
Catherine’s Farmhouse Kitchen: Quarantine Edition
Mini Chocolate Pots
Serves 4 (ramekins) or 8-10 (espresso cups)
Ingredients
- 3.5 oz Butter
- 7 oz Dark Chocolate
- 4 tbsp Ground Almonds plus extra for dusting
- 2 med Egg Yolks
- 2 Eggs
- 4 tbsp Caster Sugar
- Zest of 1 Orange
- Icing Sugar to Dust
- Raspberries and Mint to serve
- Powdered Sugar to garnish
Instructions
- Heat oven to 350F.
- Butter 4 large ramekins / coffee cups and dust for ground almonds.
- Melt the butter and chocolate in a bowl over simmering water (bain-marie).
- Whisk the egg yolks, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and orange zest.
- Divide the mixture between the ramekins.
- The pudding can be prepared up to 4 hours before hand and kept in the fridge.
- If cooking from cold, give them 2 -3 minutes extra.
- When the puddings are cooked, garnish with raspberries, fresh mint and powdered sugar. Serve when slightly cooled.