Pots o’ Chocolate

I am starting the fires earlier and earlier these mornings; there is a bite in the air that necessitates a warm jumper (and sturdy underwear- although I have not succumbed to long johns. Yet.)

(My husband sighs with relief)

(and on that note, I read something very interesting whereby the islanders off the coast would put their woollen underwear on in October and not take it off until the Spring had truly sprung. I understand that. It really resonates with my inner manky hermit)


The smell of slow cooked stews and apple and blackberry crumbles has been pervading our senses over the past week or so, this is really batten-down-the-hatches-and-eat-for-insulation weather (although I really need no more insulation) (this is also a very recession-friendly idea: eat more, need less heating oil. Possibly)

And so, while I plan a great post on a blackberry theme, I have no photos of same, so I will divulge here possibly the most deliciously decadent dessert, one where you really do not want to be thinking about your calorie intake, simply just think of it as an extra layer of warmth you will add to keep you warm 😉

This, needless to say, is a Nigella Lawson recipe; I would be most disappointed if it didn’t have oodles of cream (she really is my penultimate food hero)

I made these for a dinner I hosted a couple of weeks ago. These were one of the five (was there really five?) desserts, and I made them up in the dinkiest little coffee cups from Ikea, which had matching spoons that slotted into the handle.

You really should only make these if you have five other people to enjoy the delight, but frankly, I see nothing wrong with making this recipe in a large bowl and eating it slowly, savouring every greedy mouthful, should the need really arise.

Chocolate Pots

175g “good” chocolate (I used 70% cocoa solids)

150ml double cream (do not skimp and use single!!)

100ml full fat milk (ditto the milk)

1/2 teaspoon real vanilla extract (please get the good stuff!)

1 egg

Makes 6 small coffee-cup cups or one large bowl 😀

Blitz the chocolate in the food processor. Heat the milk and cream until almost boiling, add the vanilla and pour it through the funnel over the chocolate. Let it stand for half a minute, then blitz again. Crack an egg into it, then process again for a minute.

Pour into the little cups and set them into the fridge for at least 6 hours, preferably overnight. Take them out a good 20 minutes before you want to eat them so that they will be silky smooth… (collective sigh…)

To make the icing sugar heart, cut a heart in paper then spinkle through: