Dark Chocolate & Raspberry Pots
1 Hour 50 Minutes
180ml of any milk
140g of dark (70%-85%) chocolate, broken into squares
3 tbsp of maple syrup
1 tsp of vanilla extract
Sea salt flakes
1 handful of fresh raspberries or cherries (or a mixture)
Gently heat the milk in a saucepan for about 45 seconds until hot all the way through.
Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract.
Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so it doesn’t scramble the egg.)
Pour into four small ramekins or glasses and leave in the fridge for a minimum of one and a half hours, or one hour in the freezer, to set.
When you’re ready to serve, grate over the remaining dark chocolate, then top with a sprinkling of sea salt flakes and a few fresh raspberries or cherries.
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