Fudgy Chocolate Pots with Blueberries
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.
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