Quick Chocolate Pots

Chocolate pots - very rich, very smooth, very lovely...  but so quick to make, so divine to eat!   I adore chocolate puddings, and this is one of my favourites - the richness can be varied if you use single or double cream (but double gives a thicker result), and obviously better quality chocolate will be richer.  It would also be suitable for diabetics if you used very dark chocolate.

This is a gluten-free recipe, but definitely contains calories.   Like the lemon pots, it looks pretty served in little coffee cups with a whipped cream top and a coffee bean for decoration.

Quick Chocolate Pots

8oz/225g block good quality dark chocolate, broken into small pieces

½ pint/300ml single or double cream

2 egg yolks

2 tbsp brandy/liqueur

½ oz/20g butter at room temperature

Heat the cream in a milk pan, but do not let it boil.   Turn down the heat, add the chocolate, and stir until it is smooth.   Remove from the heat, add the egg yolks and the liqueur, lastly the butter.  Stir all the ingredients until smooth, and pour into little coffee cups or ramekins. 

Chill until set – at least two hours – serving with a blob of whipped cream.