Pots Au Chocolat With A Twist
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Author:
Jane Lovett
servings
8-10
This is a very rich pudding so only small helpings are necessary – even for chocoholics! In France, chocolate puddings of this intensity are traditionally served in tiny, individual ceramic pots, sometimes with lids, specially designed for the purpose. Small coffee or espresso cups work just as well, or small ramekins. I’ve added a little twist, putting Amaretto-soaked amaretti biscuits at the bottom of each pot, providing a nice surprise when you dig into this delectable, silky-smooth, glossy lusciousness.

ingredients
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8–10 small amaretti biscuits
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4–5 teaspoons Amaretto liqueur or brandy, plus 3 tablespoons
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300ml double cream
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3 tablespoons icing sugar, sifted
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200g dark chocolate (minimum of 70 per cent cocoa solids)
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2 egg yolks
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30g butter, diced
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seasonal berries, to serve (optional)
directions
1. Place one amaretti biscuit at the bottom of 8 or 10 of your chosen small serving pots, then pour 1/2 teaspoon of Amaretto or brandy over each biscuit. Leave to soak for 30 minutes.
2. Put the cream into a saucepan with the icing sugar and heat gently until it’s just under boiling point, then remove from the heat.
3. Break the chocolate into pieces (within its packet is easiest), add to the hot cream and stir until melted. Stir in the remaining 3 tablespoons of Amaretto or brandy, the egg yolks and then the butter until combined. Pour the chocolate mixture into the pots over the soaked biscuits, dividing it evenly and leaving quite a generous rim free at the top of each pot.
4. Leave to cool, then cover and chill in the fridge for at least 4 hours (but preferably overnight) before serving.
5. Serve the chilled pots as they are, or with some seasonal berries either on top or alongside, if you like.
Recipe Note
Get-Ahead:
This is an ideal ‘get ahead’ pudding for entertaining as it can be made up to 3 days in advance (but will keep for a few days longer). Whisper it, but it actually lasts a lot longer than that, although I’m not suggesting you actually set out to make it 2 weeks before it’s required!
Hints & Tips:
For Christmas and other special occasions, a little edible gold leaf (sheets – broken up, flakes or dust) on top looks wonderful and festive against the rich, dark, glossy chocolate. You can find it in larger supermarkets or online.