Ginger Chocolate Pot
A delicious chocolate mousse pot recipe with hints of stem ginger throughout. The pairing of bitter chocolate with sticky, sweet ginger is utterly heavenly.
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The Good Cook
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Introduction
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.
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.
Method
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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