Little Pots of Chocolate


There are so many ways to make these cute, heavenly tasting desserts. I offer you two basic recipes that you can play with and adjust to your liking.
All you need is milk, cream chocolate and some great imagination flowing.

Little Cups of Dark Orange Chocolate

makes 6-8 depending on cup size

100 ml milk
300ml double cream
150 g dark, finely chopped chocolate
I added 1 orange (zest and juice)

Place the milk and orange zest in a saucepan over a medium heat. Bring just to boiling point, them remove from the heat. Leave to stand for 15 minutes to allow orange zest to infuse, then discard it. Stir in the cream, return to the heat and again bring to boil. Turn the heat down low and stir in the chocolate until melted, add the orange juice at the end. Leave to cool slightly, then divide between the cups. Leave in the fridge to set for at least 3 hours.

Little Cups of White Chocolate Crème Brûlée

Makes 4
Equipment: 4 round ramekins or shallow temperature resistant bowls

3 egg yolks
30 g granulated sugar ( plus for sprinkling)
130 ml milk
130 ml double cream
1/2 vanilla pod, or bag of vanilla sugar
100 g white chocolate, chopped

Preheat the oven to 140 C/285F
Mix the egg yolks with sugar in a large bowl and set aside. Place the milk, cream and vanilla pod in a saucepan over a moderate heat and bring to just below boiling point. Remove from the heat and pour over the egg mixture, whisking constantly. Bring it back to the stove and stir over a gentle heat until it thickness enough to coat the back of the spoon.
Remove from the heat and add the chocolate, stir until it melted, remove the vanilla pod if using and divide between the ramekins. bake for about 15 minutes or until set.
Take them out and sprinkle a layer of sugar over the top, leave to cool completely
When cool place under a hot grill or use a small blowtorch to caramelize the sugar. Chill in the fridge before serving.

Adapted from Willie's Chocolate Bible

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