• Sarah Rainey

Dark chocolate ginger pots


Bittersweet dark chocolate and crunchy ginger biscuits... is there any better combination? These little after-dinner pots are creamy, indulgent - and incredibly easy to make.

All you need is a few chocolate chips, a pot of cream and half a packet of ginger nuts. They'll wow dinner party guests, but I like to keep a few in the fridge just for me. When I come home hungry after a night out, they're just what I need to finish off the evening in style (and no-one's around to judge you for licking the pot).

Makes 4

Ingredients:

300ml double cream (you can use single if you're trying to be healthy - but I like to go all out)

100g good quality dark chocolate (I use Guittard chips, which are 63% cacao)

10 ginger biscuits - approx 100g

You’ll also need 4 transparent serving dishes - ramekins, pots or glasses (approx 130ml capacity)

Method:

Clean and dry your containers.

Tip the cream into a saucepan and warm over a low heat until it just starts to bubble.

While the cream is heating, chop the chocolate into small chunks and place it in a heatproof bowl. Pour the cream over the top and stir until the chocolate has melted and the mixture is smooth. Set aside to cool a little.

Put the ginger biscuits into a plastic sandwich bag, seal it and bash the biscuits with a rolling pin until they turn to crumbs. Be careful not to bash a hole in the bag - it can get messy (see above..!)

Now it's time to assemble the pots. Start with a sprinkle of ginger crumbs in the bottle of your pots. Next, spoon in some of the chocolate mixture (I do around three dessert-spoonfuls at a time), then more ginger, then more chocolate, etc etc. Finish with a generous sprinkle of ginger crumbs on top.

If you want to create clear layers, use a spoon to push the crumbs to the edges of the pot - this will ensure they aren't hidden by all the chocolate.

Set the pots aside in a cool place to set for a few hours. I prefer not to put mine in the fridge, or they can go a little too solid.

They'll keep in the fridge for 5 days. Remember to take them out an hour or so before serving, so they're nice and creamy!

Some tasty alternatives...

If dark chocolate and ginger isn't for you (are you mad?), there are plenty of other options you can try:

- White chocolate jammy pots

- Milk chocolate and chopped toasted pecan nuts

- White chocolate with lemon curd

- Dark chocolate with crushed berries

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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