INGREDIENTS: (Serves 4)
180ml any milk 140g dark (70-85%) chocolate, broken into squares
3tbsp maple syrup 1 egg
1tsp vanilla extract
Sea salt flakes
1 handful of fresh raspberries or cherries or a mixture
1. Gently heat the milk in a pan for about 45 seconds until hot all the way through.
2. Place 120g of the chocolate in a blender or food processor with the maple syrup, egg and vanilla extract.
3. Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a LITTLE CHOCOLATE POTS quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so that it doesn’t scramble the egg.)
4. Pour into four small ramekins or glasses and leave in the fridge for a minimum of one-anda-half hours, or one hour in the freezer, to set.
5. When you’re ready to serve, grate over the remaining dark chocolate or top with a sprinkling of sea salt flakes or a few fresh raspberries or cherries. ■ Melissa says: “These pots will keep, covered, in the fridge or freezer for a few days. If freezing, allow to defrost for 40 minutes before serving.” THIS year Valentine’s Day falls on a wet, cold Wednesday so you have every excuse to turn #WineWednesday into a special occasion. Also, there’s nothing worse than a wet, cold Thursday with the silent treatment if you’ve forgotten Valentine’s Day. This is your gentle reminder.
Fizz is the way to celebrate and, if it’s pink, even better.
VALENTINE PINKS UNDER £10 Chateau De Champteloup Crémant De Loire Rosé
(£7.99, Aldi, 12% abv) A new release from Aldi just in time for Valentine’s Day. Crémant is a brilliant alternative to champagne; several French regions use their local grape varieties to make crémant in the same traditional