Chocolate and Raspberry Pots

Today is my husband’s first father’s day and as Little Miss Spice is too young to show her appreciation I decided I would make something nice and chocolatey for him.  I chose chocolate pots as I knew they would be quick and easy and I added raspberries as they make the dessert more interesting, and slightly less rich.  Of course, you could add any other berries instead, but personally I would definitely keep the raspberries as they add a juicy but sweet sharpness that stops the chocolate from being too rich.  The basic chocolate pot recipe is adapted from this one by Matt Tebbutt.

I am linking these to this month’s tea time treats, hosted by Kate from What Kate Baked and on alternate months by Karen from Lavender and Lovage. This month the theme is berries.

I am also linking this to Sweet as Sugar Cookies for Sweets for a Saturday.

Ingredients – Makes 4

150g  double cream

100g dark chocolate

50ml milk

25g icing sugar

1 egg yolk

Raspberries (approx 8 per pot)

How to Make Chocolate Raspberry Pots

1. Chop the chocolate and put in a bowl.  Heat the cream and when bubbles appear, take it off the heat and pour it on top of the cream.  Stir to melt the chocolate and combine with the cream.

2. In another bowl combine the milk, icing sugar and egg yolk.  Pour this into the bowl with the cream and chocolate and stir to combine.

3. Put some raspberries into the bottom of four ramekins.  Pour the chocolate mixture on top.  Put in the fridge for at least 6 hours to set.   Serve with extra raspberries.

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