This chocolate pot recipe is almost a storecupboard dessert – just three ingredients and so simple
- 100g (4oz) dark chocolate, broken into pieces
- 150ml (¼pt) double cream
- 2tbsp Kahlúa liqueur
- 4 glasses or ramekins
Instead of the Kahlúa, you can use whatever is in your cupboard. Frangelico, Tia Maria or Grand Marnier would be just as delicious.
Place the chocolate in a large bowl. Heat the cream just until it boils, then pour it over the chocolate and leave to stand. Whisk until smooth; add the Kahlúa. Spoon into the glasses. Leave to set in the fridge for 1 hour. Serve with crème fraîche and top with a chocolate coffee bean, if you like.