Sunday 7 February 2016

White chocolate pots...

It is that time of year again when Valentine’s Day is looming. Everyone who knows me knows I am hilariously cynical when it comes to romance, and I am not the biggest fan of Valentine’s Day as I think that it is commercial and overrated. With that said I thought that I would stop being such a misery for a moment to bring you all a cute and simple recipe which is easy to make for Valentine’s Day or even just as a delicious dessert for any occasion. All that is required is double cream, milk, white chocolate and egg yolks as well as your chosen topping. These are straightforward to make and they look so good as well as tasting delicious without being too sweet. I used heart shaped ramekins for that romantic touch (even though it goes against my cynical nature, ha!) these require just two hours to set in the fridge and you can top them with various things such as grated chocolate, fresh fruit or a drizzle of dulce de leche. They make the ideal dessert to prepare on the last minute as they don’t take long to set but the best part is that they look really impressive and as though you have slaved away for ages to make them, so if you want to impress that certain somebody these are a good sweet treat to make! This recipe makes about 4-6 servings. 

I think that white chocolate makes a nice change from milk or dark chocolate and it goes so well with fresh fruit or toffee plus these desserts look really cute and they are easy to decorate. I always feel that anything served in a pot is a nice touch for after dinner as you can simply whip them out of the fridge and place them straight on the table without any hassle. The sweetness of this dessert pairs really well with the sharpness of fresh berries, exotic fruit like mango and passion fruit, ginger snaps or shortbread biscuits.

280 ml double cream
150ml milk
450g of white chocolate broken in to chunks  
6 egg yolks 

Simply break the chocolate in to squares in a heat proof bowl. Meanwhile, bring the double cream and milk to a simmer in a pan on a medium heat, stirring often. Remove the cream mixture from the heat before it boils, then pour the hot cream and milk over the chocolate squares. Wait for a minute then whisk the mixture carefully and briskly to combine the chocolate with the cream until smooth. Add the egg yolks to the mixture and whisk again until all ingredients are combined in to a thick cream. Transfer in to a jug so that it is easy to pour the mixture in to the ramekins. Fill each ramekin up with the mixture, not right to the top to make it easy to transfer them to the fridge. Once they have cooled, pop the ramekins in to the fridge for two hours to set.

When the mixture is ready, you can pour it in to some vintage china teacups as I did for a more quirky way to serve this dessert. The same rules apply, it takes about two hours to set and I think that this idea would be a perfect way to serve the white chocolate pots for an afternoon tea.

There you go, sit back and relax for a couple of hours and the little delights will be ready for you to feast on! After all that hard work making a dessert surely it would be more than justifiable to order a take away for your actual meal..! Joking aside these are delicately sweet with just the right amount of chocolate goodness and plenty of rich texture. They will definitely be a firm favourite of mine from now on as they are so quick to make. 

I think these make a simple dessert and there are so many different ways to top them, I even got some chocolate icing to draw designs on them with, but in the end I just opted to place these chocolate hearts on top of them instead. I hope that this idea was useful, what do you all think have you ever made chocolate pots and would you like to give this easy recipe a go? As always I cannot wait to hear your thoughts and thank you so much for reading this post!

Until next time,