Mocha Chocolate Pots
Small cup-sized baked or chilled desserts featuring both mocha and chocolate flavors.
Ingredients
Single cream
300 ml
Medium-ground coffee
2 tbsp
Dark chocolate, chopped (see p. 32)
60 g (2 oz)
Caster sugar
1 tbsp
Egg yolks
4
Double cream
300 ml
Dark chocolate, chopped (see p. 32)
180 g (6 oz)
Vanilla extract
1 tsp
Instructions
1
To make the mocha pots
Bring the cream and coffee slowly to the boil, then remove from the heat and stir briefly. Strain the coffee cream through a fine sieve or coffee filter. Add the chocolate and sugar and beat until smooth, then beat in the egg yolks one at a time. Divide the mixture among four small ceramic ramekins and place in a roasting tin. Pour in hot water to come two-thirds of the way up the sides of the ramekins, cover with foil and bake in a preheated oven for 30 minutes, or until just set. Remove and leave to cool, then chill in the fridge for 30 minutes before serving.
2
To make the chocolate pots
Bring the cream to the boil, then remove from the heat. Add the chopped chocolate and beat until smooth, then stir in the vanilla extract. Divide the mixture among four small ceramic ramekins, leave to cool, then chill in the fridge for at least 3 hours before serving.
