Whilst most people focus on the turkey and the trimmings at Christmas, it is important not to forget the desert. This will be the last thing guests will taste, and so to leave a good lasting impression, be sure to treat them to these delicious mocha creams. Simple to make, these devilishly good little deserts are the perfect way to end a perfect festive feast.
Recipe: Mocha Chocolate Pots
Preparation time: 15 minutes + 2 hours chilling time
Cooking time: 30 minutes
180ml (¾ cup) double cream
3 egg yolks
50g (¼ cup) light muscovado sugar
1 teaspoon vanilla extract
125g (4 oz) melted dark chocolate (70 % solids)
50ml (¼ cup) espresso coffee
100ml (½ cup) double cream whipped
A few chocolate coated coffee beans
4 small sprigs fresh mint
50g (2 oz) fresh raspberries
4 almond and chocolate biscotti biscuits
Pre heat oven: 150ºC / 300ºF / Gas Mark 2 Fan Oven: 130ºC
Place the chocolate in a small bowl over a saucepan of gently simmering water and leave to melt.
Heat the cream in a saucepan to boiling point and remove away from the heat. Whisk together the egg yolks, sugar and vanilla in a medium sized bowl until a creamy texture is achieved.
Whisk in the hot cream a little at a time. Once all the cream has been incorporated strain the mixture through a sieve into a clean bowl. Whisk the melted chocolate followed by the coffee into the cream mixture and pour into the espresso mugs, filling to the top.
Add enough water to a deep baking dish to make a depth of about 2 cm, place the filled mugs into the dish. The water should come approximately 1/3 of the way up the sides of the mugs. Carefully place the filled dish into the oven and cook for 30 minutes. Allow the pots to cool before chilling for 2 hours.
Decorate each pot with a spoon of whipped cream, a chocolate coffee bean and a sprig of fresh mint. Serve with some fresh raspberries and biscotti biscuit.
This recipe is brought to you by Le Creuset – the casserole dish specialists
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