Dark chocolate and raspberry pots

Name: Dark chocolate and raspberry pots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 150 g (5oz) frozen raspberries; 125 g (4oz) dark chocolate with a minimum of 60% cocoa solids, such as Valrhona, chopped; 300 mL (1/2 pint) double cream; 1 tsp. vanilla extract; 4 large egg yolks; 3 tbsp. caster sugar; Cocoa powder to dust

These rich chocolate pots are surprisingly easy to make.

By The GH Kitchen TeamPublished: 29 December 2007

Jump to recipe

Brown, Ingredient, Maroon, Condiment, Compost,

Preparation Notes: Plus chilling

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

150 g (5oz) frozen raspberries
125 g (4oz) dark chocolate with a minimum of 60% cocoa solids, such as Valrhona, chopped
300 ml (1/2 pint) double cream
1 tsp. vanilla extract
4 large egg yolks
3 Tbsp. caster sugar
Cocoa powder to dust

Directions

1. Step 1
  Preheat the oven to 150°C (130°C fan) mark 2. Divide frozen raspberries among six 125ml (4fl oz) ramekins.
2. Step 2
  Put the chocolate in a saucepan with the cream and set over a medium heat. Bring slowly to the boil and allow the chocolate to melt. Stir in the vanilla extract and set aside to cool slightly.
3. Step 3
  Put yolks and caster sugar into a bowl and stir together using a wooden spoon. Pour in the chocolate mixture and stir to combine. Divide the mixture evenly among the ramekins, then put them into a roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake for 25min. Remove from oven and cool, then cover and chill overnight.
4. Step 4
  Remove the ramekins from the fridge half an hour before serving to allow them to reach room temperature. Just before serving, dust with cocoa powder.
  
  Like this? You'll love...
  
  Best mince pies 2017
  
  Best Christmas puddings 2017
  
  Best Christmas cakes 2017
  
  Ultimate mince pies
  
  The best Christmas pudding recipes

Per Serving:

Calories: 440
Total carbs: 26 g
Sugars: 26 g
Total fat: 36 g
Saturated fat: 21 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time