Nigella Chocolate Pots are made of dark chocolate, double cream, sugar, eggs, vanilla extract, and a pinch of salt. They serve 6 and take about 15 minutes to prepare, plus at least 2 hours to chill and set in the refrigerator.
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🤎 Why You’ll Love This Chocolate Pots Recipe:
- Rich and Decadent: The combination of dark chocolate and double cream creates a rich, indulgent dessert that satisfies chocolate cravings with its deep, luxurious flavor.
- Simple Ingredients: Made with just six basic ingredients—dark chocolate, double cream, sugar, eggs, vanilla extract, and a pinch of salt—this recipe is straightforward and easy to follow.
- Quick Preparation: The preparation takes only about 15 minutes, making it an ideal dessert for those who want a quick yet impressive treat.
- Easily Scalable: The recipe can be easily doubled or halved to accommodate different numbers of guests, making it flexible for various occasions.
- Intense Chocolate Flavor: Using high-quality dark chocolate with 70% cocoa solids ensures an intense chocolate flavor that is both satisfying and sophisticated.
- Balanced Sweetness: The slight bitterness of the dark chocolate balances perfectly with the sweetness of the cream and sugar, creating a well-rounded flavor profile.
âť“ What Is Nigella Chocolate Pots Recipe?
Nigella Chocolate Pots Recipe combines dark chocolate, double cream, sugar, eggs, vanilla extract, and a pinch of salt. Melt chocolate with hot cream, temper with eggs, mix, and chill in pots for at least 2 hours. Serves 6.
🍫 Nigella Chocolate Pots Ingredients
- 200g (7 oz) dark chocolate (70% cocoa solids), chopped
- 300ml (10 fl oz) double cream (heavy cream)
- 50g (1.75 oz) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
 🍮 How To Make Nigella Chocolate Pots
- Chop the dark chocolate into small pieces and place them in a heatproof bowl.
- In a saucepan, heat the double cream and sugar over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- In a separate bowl, whisk the eggs until well combined. Add the vanilla extract and a pinch of salt.
- Slowly add a small amount of the chocolate mixture to the eggs, whisking constantly to temper them. This prevents the eggs from curdling.
- Gradually add the tempered egg mixture to the rest of the chocolate mixture, stirring constantly until smooth and well combined.
- Divide the mixture evenly among small pots, ramekins, or serving glasses.
- Cover and refrigerate for at least 2 hours, or until set. Serve the chocolate pots chilled, topped with whipped cream, fresh berries, or a sprinkle of cocoa powder if desired.
đź’ Recipe Tips:
- Use High-Quality Chocolate: For the best flavor, use high-quality dark chocolate with at least 70% cocoa solids. It makes a big difference in taste.
- Don’t Boil the Cream: Heat the cream until it just begins to simmer. Boiling the cream can cause it to curdle and affect the texture of the chocolate pots.
- Chop Chocolate Finely: Finely chop the chocolate to ensure it melts quickly and evenly when the hot cream is poured over it.
- Tempering the Eggs: When tempering the eggs, add the chocolate mixture slowly and whisk constantly to prevent the eggs from cooking and curdling.
- Chill Thoroughly: Allow the chocolate pots to chill for at least 2 hours, or even overnight, to ensure they are fully set and have the right texture.
🍻 What To Serve With Chocolate Pots?
Serve Chocolate Pots with a dollop of whipped cream, fresh berries like raspberries or strawberries, and a sprinkle of cocoa powder or chocolate shavings pair with a small biscuit or cookie for added texture and a perfect dessert combination.
🎚 How To Store Leftovers Chocolate Pots?
- Refrigeration: Cover leftovers chocolate pots with and store them in the refrigerator they will stay fresh for up to 3 days
- Freezing:To freeze cover leftovers chocolate pots tightly with plastic wrap and then aluminum foil to prevent freezer burn freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQ’S
What is the best type of chocolate to use for chocolate pots?
High-quality dark chocolate with at least 70% cocoa solids is recommended for the best flavor. This type of chocolate provides a rich, deep chocolate taste.
Can I add flavors to Chocolate Pots?
Yes, you can add various flavors such as vanilla extract, orange zest, coffee, or a splash of liqueur like Grand Marnier or Amaretto to enhance the flavor.
How do I temper the eggs without cooking them in chocolate pots?
To temper the eggs, slowly add a small amount of the hot chocolate mixture to the whisked eggs while continuously stirring. This gradually raises the temperature of the eggs without cooking them.
How do I achieve a smooth texture for chocolate pots?
Ensure the chocolate is fully melted and the mixture is well combined. Strain the mixture through a fine sieve before pouring into pots to remove any lumps or bits of egg that may have cooked.
Why did my Chocolate Pots not set properly?
If the Chocolate Pots did not set, it could be due to not chilling them long enough or an incorrect ratio of ingredients. Ensure you measure accurately and give them sufficient time to chill.
How do I know when the cream is ready to pour over the chocolate?
The cream is ready when it just begins to simmer around the edges but is not boiling. Boiling the cream can cause it to curdle and affect the texture.
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Nigella Chocolate Pots Nutrition Fact
Amount Per Serving
- Calories: 336
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 40mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
- Vitamin A: 10%
- Calcium: 6%
- Iron: 15%
Nigella Chocolate Pots
Description
Nigella Chocolate Pots are made of dark chocolate, double cream, sugar, eggs, vanilla extract, and a pinch of salt. They serve 6 and take about 15 minutes to prepare, plus at least 2 hours to chill and set in the refrigerator.
Ingredients
Instructions
- Chop the dark chocolate into small pieces and place them in a heatproof bowl.
- In a saucepan, heat the double cream and sugar over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- In a separate bowl, whisk the eggs until well combined. Add the vanilla extract and a pinch of salt.
- Slowly add a small amount of the chocolate mixture to the eggs, whisking constantly to temper them. This prevents the eggs from curdling.
- Gradually add the tempered egg mixture to the rest of the chocolate mixture, stirring constantly until smooth and well combined.
- Divide the mixture evenly among small pots, ramekins, or serving glasses.
- Cover and refrigerate for at least 2 hours, or until set. Serve the chocolate pots chilled, topped with whipped cream, fresh berries, or a sprinkle of cocoa powder if desired.
Notes
- Use High-Quality Chocolate: For the best flavor, use high-quality dark chocolate with at least 70% cocoa solids. It makes a big difference in taste.
- Don’t Boil the Cream: Heat the cream until it just begins to simmer. Boiling the cream can cause it to curdle and affect the texture of the chocolate pots.
- Chop Chocolate Finely: Finely chop the chocolate to ensure it melts quickly and evenly when the hot cream is poured over it.
- Tempering the Eggs: When tempering the eggs, add the chocolate mixture slowly and whisk constantly to prevent the eggs from cooking and curdling.
- Chill Thoroughly: Allow the chocolate pots to chill for at least 2 hours, or even overnight, to ensure they are fully set and have the right texture.