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Friday 15 October 2010

Sluttishly Simple: Ginger Chocolate Pots

The first time I made these chocolate pots was when I was asked to attend a dinner party celebrating the culinary delights of the 1970's. All the guests had been sent an original 1970's recipe card, the kind that used to be found in a hard plastic filing box that graced many a kitchen of that decade. The recipe card served as both an invitation and a gentle nudge as to the dish you were to provide for the feast. To be honest I couldn't bring myself to follow the recipe I was actually sent so I decided to make a version of the recipe below, using plain dark chocolate instead.

So please do feel free to experiment with this recipe, for example I usually add a slug of vanilla extract and garnish with a blob of whipped cream and grated chocolate if I'm using plain unflavoured dark chocolate. I would steer clear of using milk chocolate - I tried it once and they just wouldn't set, although that may just have been due to my own ineptitude!

They are pretty rich so an espresso cup sized portion is just the ticket, although you can obviously use whatever similar vessel you wish. To be honest I'm just any excuse to use my new Sanderson Dandelion Clocks espresso cups that we received from a lovely friend as a wedding gift!!

Oh yes, one last thing, if you want to make your own crystallised ginger, which is pretty simple and a lot cheaper than buying it readymade, then I recommend this candied ginger recipe from Alton Brown (just don't use your best pan!!)

Ginger Chocolate Pots (serves 4)

You will need:
  • 100g Green & Blacks Dark Chocolate & Ginger Bar (you can use any good quality dark chocolate)
  • 175ml double cream
  • pinch of salt
  • crystallised ginger

Make It!

1. Melt your chocolate in a glass bowl over a pan of simmering water, taking care not to let any water get in there. (You can melt the chocolate in the microwave too but I don't have one so can't advise how long for!).

2. Once the chocolate is melted remove from the heat, add a pinch of salt and slowly stir in your double cream until the mixture is thoroughly combined.

3. Pour the mixture into 4 espresso cups and leave in the fridge to set for a couple of hours.

4. To serve, remove from the fridge and garnish with crystallised ginger.


  1. Those look absolutely fab! The chocolate doesn't look bad either;)

  2. Am slavering with greed - how absolutely amazing! I was going to make Good Housekeeping's blackberry and coconuty cheesecake for my dad's birthday supper, but I think now I'm going to make these instead as he's MAD for ginger and chocolate. Thank you Michelle!

  3. I haven't made Chocolate pots for quite some time and I can't remember who's recipe I used. I only know that it was a very rich decadent recipe.
    Love the Cups and saucers BTW.

  4. Thanks Laurel!

    Kat, I hope your dad has a fabulous birthday and enjoys them greatly!

    Bakelady, they are indeed very rich, even I couldn't eat more than an espresso sized portion at once! Glad you like the cups. I was very lucky to get a few sets of wonderful cups as wedding gifts ;-)

  5. Michelle, when you tried it with milk chocolate, did you use Cadbury's? That stuff is a bitch for not setting.

  6. Nah, I used G&B stuff. I really want to try a white chocolate version at some point though so may have to have a bit of an experiment again.


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