Sea salt chocolate pots
Silky smooth and super simple (all the sibilance) dessert to make mid-week when the sugar pangs hit hard and true. Sea salt chocolate pots with raspberries don't take long to make or eat.
Servings: 2 generously
Ingredients
- 100 g good-quality salted dark chocolate, chopped I used Lindt Excellence Sea Salt, if you use an unsalted variety add a pinch of flaky sea salt to the chocolate cream.
- 100 ml double cream
- 1 large egg yolk
Instructions
- Heat the cream in a saucepan until it begins to simmer at the edges. Put the chopped chocolate in a heatproof bowl and pour the cream over. Gently stir until melted and smooth. (If your chocolate is unsalted, add a sprinkle of flaky sea salt.)
- Beat the egg yolk in a separate bowl and quickly whisk into the chocolate cream. Spoon the mixture into three glasses or small ramekins. Chill in the fridge for an hour or so, or until set.
- Garnish with a couple of raspberries and attack with a teaspoon.