Chocolate Pot With Ginger
Indulge in a decadent treat with this rich and creamy chocolate ginger pots recipe. Velvety chocolate infused with vanilla meets a hint of ginger for a delightful dessert that is sure to impress. With a delicate balance of flavors and a satisfying texture, these pots are perfect for a special occasion or a cozy night in. Dive into each spoonful and savor the luscious blend of ingredients in every bite. A delightful and elegant dessert that will leave your taste buds craving more.
— Constant Cookbook
Ingredients
- 150ml/5fl oz double cream
- ½ vanilla pod
- 100ml/3½fl oz milk
- 125g/4oz dark chocolate
- 2 free-range egg yolks
- 1 heaped tbsp icing sugar
- 1 rounded tsp ground ginger
- 30g/1oz preserved stem ginger
Instructions
- Preheat the oven to 140C/275F/Gas 1.
- Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes.
- Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan.
- Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined.
- Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust.
- Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6
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