Petits Pots Au Chocolat

These rich, smooth, velvety – very decadent – creations turn eating chocolate into an art form. They’re dense and truffley and very simple to make. I serve them in glass dishes but you could also use little demi-tasse coffee cups or small ramekin dishes instead. They are the perfect dessert to linger over and taste as luscious and stylish as they look.

Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.

Petits Pots Au Chocolat

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    Ingredients

    6 oz (170 g) nut-free plain chocolate with at least 70 percent cocoa solids 4-8 tbsp whipped cream or Chantilly topping
    1 tbsp brandy 1 tbsp nut-free cocoa powder for dusting
    7 fl oz (200 ml) double cream

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Break up the chocolate and place in a bowl over a pan of hot water, ensuring that the bowl does not touch the water. Stir until melted.

    • 2

      Warm the brandy and cream in a saucepan until hot but not boiling. Stir into the melted chocolate until completely blended.

    • 3

      Spoon the mixture into 4 small ramekins, glass dishes, or demitasse cups. Chill until firm.

    • 4

      Decorate each with 1–2 tablespoons of whipped cream or Chantilly topping and sift the cocoa powder over the top.

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