Chilli chocolate pots
This is possibly one of my favourite desserts ever, and it’s surprisingly easy to make! If you don’t like chilli chocolate then you could just use good quality dark chocolate, but the chilli gives it a nice warming aftertaste. I used Lindt chocolate for this recipe, which comes from The Hairy Bikers’ Great Curries. It goes really well after a curry – make sure you check out my posts about the Chicken tikka masala and Saag aloo which are also from this great book!
Serves 4-6, depending on ramekin size
200g plain dark chilli chocolate
200ml double cream
50ml semi-skimmed milk
extra-thick double cream or creme fraiche for serving
1. Put the chocolate on a sturdy board and chop it finely with a good strong knife.
2. Pour the cream and milk into a saucepan and bring slowly to the boil, while stirring. Remove from the heat.
3. Tip the chocolate into the pan with the cream and stir vigorously until the chocolate melts. Pour the mixture into 4 or 6 small ramekins or espresso coffee cups (anything small and heatproof will work!) and leave to cool.
4. Cover with cling film and chill for at least 2 hours before serving. If leaving to chill for more than 2 hours, remove from the fridge 30 minutes before serving. Enjoy!
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