If you’re a chocoholic but are trying to be good, these bite size party chocolate pots are perfect for you! By serving in an espresso cup, you’ll get your chocolate fix without going overboard – and they’re delicious too!
15 minutes
Easy
6
Step 1
Put the milk and cream into a large pan and place over a medium heat. You want it to very gently come to the boil. Meanwhile break up the chocolate into small pieces with a knife.
Step 2
Put the chocolate into a luqidiser and once the milk has just come to the boil pour it over the chocolate. Put the lid on the liquidizer and whiz the chocolate and hot creamy milk together. The temperature of the milk melts the chocolate in about 30 seconds.
Step 3
After 30 seconds crack the egg and add it to the liquidizer and whizz again for about 45 seconds this time.
Step 4
Divide the mix between 6 little espresso cups and leave them in the fridge for a couple of hours to set. You can make the night before if you life – but I wouldn’t make them any further ahead than that. Serve them on the saucers that match the cups.
Step 5
Garnish with shaved chocolate shards.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
