Swirled chocolate and ginger pots
Published: March 25, 2015 at 3:08 PM
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serves 2
Easy
Total time: 20 mins
0 reviews
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Halfway between a mousse and a cream, these pretty chocolate pots can be made up to 12 hours in advance and kept chilled in the fridge.
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Ingredients
Nutrition
-
1 egg yolk
-
30g stem ginger balls
finely chopped plus 4 tbsp syrup from the jar
-
100g dark chocolate
melted
-
150g crème fraîche
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
Whisk the egg yolk and 2 tbsp of the ginger syrup together in a heatproof bowl set over simmering water for 3 minutes until foamy.
Remove from the heat. stir the melted chocolate into the egg yolk mixture. -
step 2
Mix the remaining ginger syrup and crème fraîche together and fold in the chocolate mix to create a swirled effect.
-
step 3
Pile into little glasses and top with the chopped stem ginger.
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