Ginger Chocolate Pot

The Good Cook
From the book The Good Cook
Simon Hopkinson
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This little pot of rich chocolate is an old favourite of mine – and, blessedly, also enjoyed by many others. This time, however, its outing here has been embellished by a touch of ginger. The inspiration was to quietly catch a similar moment of biting into ginger chocolate.

Serves 6

Ingredients

150ml double cream
½ a vanilla pod, split in half lengthways
125g dark chocolate (70% cocoa), broken into pieces
100ml milk
2 egg yolks
1 heaped tbsp icing sugar
1 rounded tsp ground ginger
4-5 globes of preserved stem ginger, chopped into small pieces
Several tsp ginger syrup (from the jar)

Essential kit

You will need 6 ramekins or small porcelain pots.

Instructions

Preheat the oven to 140ºC/gasmark 1.

Warm the cream with the vanilla pod, whisk for a moment to disperse the seeds, then cover and leave to infuse for 30 minutes. Meanwhile, in a small saucepan, quietly melt the chocolate in the milk. Beat the egg yolks, icing sugar and ground ginger together until fluffy, then incorporate the chocolate/milk mixture and vanilla-infused cream and blend together thoroughly. Pass through a fine sieve into a jug.

Place the chopped ginger and a little ginger syrup in the bottom of 6 ramekins or small porcelain pots, then pour in the chocolate mixture from the jug until each pot is almost full. Put them into a deep roasting tin and pour in enough tap-hot water to come at least two-thirds up the side of the pots. Bake for 45–60 minutes, or until slightly puffed up and spongy to the touch of a finger. Remove from the oven, allow to cool for a few moments, then lift the pots from the water on to a clean tray. Refrigerate for at least 6 hours before serving. If you wish, eat with a little ice-cold pouring cream spooned into each pot.

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