Ideal for lovers of indulgent, chocolatey desserts.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • British
    • Vegetarian

    Chef's Tip

    This recipe can be adapted with any of the Aldi chocolate range – try adding a little chilli powder to the warmed chocolate, this works really well. A few raspberries or strawberries chopped, then mixed with a little chopped white chocolate and spooned on top, nicely rounds off this dessert

    Simple Bitter Chocolate Pots

    Recipe Information

    Ingredients
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    570ml double cream

    1 tsp Specially Selected Colombian freeze dried coffee granules

    Pinch of salt

    80g Aldi Moser Roth bitter chocolate, chopped (70% Cocoa)

    4 medium egg yolks

    120g granulated sugar

     

    For the sauce

    100g Choceur white chocolate

    100ml double cream

    Grated bitter chocolate

    Method

    Pre-heat the oven to 170°C, Gas mark 3.

    In a pan bring the cream, coffee and salt to the boil, then add the chopped chocolate.

    Remove from the heat and stir until dissolved.

    In a bowl whisk the egg yolks and sugar just to bring together.

    Pour the chocolate milk on to the egg mixture and stir well.

    Pour into 4 or 6 (depending on the size) small china pots or ramekins. (Egg cups are a fun alternative for childen.)

    Place the pots carefully into a baking tray half filled with boiling water, cover with foil and place in the oven.

    Cook for about 30 minutes or until just set and slightly wobbly. Be careful not to overcook!

    When cooked, remove from the tray and cool, then chill them well.

    To serve, melt the white chocolate in a bowl over a pan of gently simmering water, then add the cream, stir until smooth and silky.

    Top the chocolate pots with the hot sauce and grated bitter chocolate.

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