Fudgy Cho­co­late Pots with Blue­ber­ries

Dish - Everyday Dish - - Desserts -

This de­li­cious choco­late mousse is very easy to make and needs only 15 min­utes to set be­fore it’s ready to eat.


Heat the jam in a saucepan or mi­crowave un­til hot. Stir in the blue­ber­ries then set aside to cool.

the berries.

Don’t cook Put the wa­ter, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stir­ring to dis­solve the sugar. Take off the heat and add the choco­late. Leave for 1 minute then whisk un­til smooth and shiny. Scrape into a large bowl and leave to cool.

Fold in ⅓ of the cream to loosen the choco­late mix­ture, then gen­tly but thor­oughly fold in the re­main­ing cream. Stop as soon as it is com­bined. Don’t over mix or the choco­late will

go grainy. Im­me­di­ately spoon into serv­ing dishes then cover and re­frig­er­ate for 15 min­utes. (They can also be made up to 2 days ahead.)

To serve: Top the choco­late pots with a spoon­ful of cream, then the blue­ber­ries. Serves 6


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