Salted chocolate pots with madeleines
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Salted chocolate pots with madeleines
Recipe by Sarah Cook
These clever pots are three-ingredient wonders. Your guests won’t believe how easy these puds are, so
it’s a good job they have to be made a few hours before they arrive, in order to keep your secret...
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
582Kcal
Fat
44gr
Saturates
27gr
Carbs
40gr
Sugars
36gr
Fibre
2gr
Protein
5gr
Salt
0.3gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 300g dark chocolate (we used Lovett’s, 44% cocoa solids)
- 275ml double cream
- sea salt flakes
- 1½ tsp caster or icing sugar
- 6 ready-made plain madeleines* (we used Sainsbury’s)
Step by step
Kitchen tip
This recipe is all the better for using cheaper chocolate. If you choose chocolate with a higher cocoa content, then offset the bitterness with some sugar.
- Reserve 1 square of chocolate for the decoration then shave off 25g of chocolate curls with a vegetable peeler (warm the chocolate a little first with your hands first) for decoration. Finely chop the rest.
- Combine 200ml of the double cream with 150ml of water in a small saucepan or microwave-safe bowl. Heat on the hob (or in short blasts in the microwave on High), until the liquid is just steaming. Add the chopped chocolate, cover with a lid and leave for 10 minutes.
- Using a balloon whisk, gently stir until smooth, adding a small pinch of salt flakes (you’re not aiming to whisk in air, just to combine the mixture). Divide among six small bowls, glasses or coffee cups, and chill for at least 5 hours or overnight to set.
-
Remove the pots from the fridge about 10 minutes before you want to serve them. Whisk the remaining 75ml of cream with the sugar until thick but spoonable. Scatter the chocolate pots with a little sea salt then add a dollop of cream to each. Use a fine grater to grate a little chocolate from the saved square onto each, then top with the chocolate curls and serve with madeleines.
*Serve with a gluten-free alternative to madeleines if required.
