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Velvety milk chocolate pots with raspberries


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Velvety milk chocolate pots with raspberries
Warning This recipe contains partially cooked eggs. / Recipe photograph by Dan Jones

Velvety milk chocolate pots with raspberries


Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
38gr
Saturates
23gr
Carbs
23gr
Sugars
23gr
Fibre
1gr
Protein
5gr
Salt
0.2gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 150g raspberries
  • 100ml whole milk
  • 1 x 300ml carton double cream
  • 25g caster sugar
  • 175g milk chocolate
  • 1½ tsp vanilla extract
  • 1 large egg, beaten
  • a dusting of icing sugar, to dust

Step by step

Get ahead
Make a day ahead; chill. Serve at room temperature.
  1. Preheat the oven to 140°C, fan 120°C, gas 1. Boil a kettle of water. Put 100g of the raspberries into a small bowl and crush to a purée with a fork. Spoon evenly into 4 x 180ml (or 6 x 120ml) heatproof glass or china pots or ramekins and put them into a small roasting tin.
  2. Put the milk, cream and sugar into a small pan and bring slowly to the boil, stirring once or twice to dissolve the sugar. Meanwhile, finely chop the chocolate and put it into a mixing bowl. As soon as the milk mixture starts to bubble around the edge of the pan, take it off the heat. Leave for 1 minute to cool slightly, then pour on to the chocolate and stir until smooth. Stir in the vanilla extract and beaten egg. Strain the mixture through a sieve into a jug and divide equally between the pots.
  3. Pour hot (but not boiling) water from the kettle into the roasting tin so that it comes halfway up the sides of the pots, carefully slide them into the oven and cook for 1 hour 15 minutes (or 1 hour for the smaller pots) until set but still very slightly wobbly. Remove the tray from the oven and the pots from the water – leave them to cool completely.
  4. Top each one with a few raspberries and dust with icing sugar to serve.

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