Cardamom chocolate pots
Serves: 6
Prep time: 5 minsTotal time: 
Recipe photograph by Jonathan Lovekin
Cardamom chocolate pots
Serves: 6
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
496Kcal
Fat
41gr
Saturates
25gr
Carbs
21gr
Sugars
21gr
Fibre
1gr
Protein
4gr
Salt
0.1gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Ingredients
- 300ml double cream, plus extra for drizzling
- 12 cardamom pods
- 200g dark chocolate
- 25g butter
- 2 large egg yolks, lightly beaten
Step by step
Get ahead
These set firmly, so make them the day you want to eat them or remove from the fridge an hour ahead. Note: this recipe contains raw/partially cooked eggs.
- Put the cream in a saucepan. Remove the cardamom seeds from their pods, crush lightly, then drop into the cream. Heat the cream, but remove from the heat before it reaches boiling point. Set it aside for 20 minutes for the flavour to infuse.
- Pour the cream through a sieve to remove the cardamom flecks, then pour back into the pan and warm. Finely chop the chocolate and, off the heat, stir it into the cream until melted. Add the butter in small knobs; stir till melted. Quickly but gently fold in the yolks. Pour into small pots and set in the fridge for 4-6 hours. Drizzle with cream to serve.
Chef quote
This is the first time I've added cardamom to bittersweet chocolate and I am very happy with it
