Swirled chocolate and ginger pots

  • serves 2
  • Easy

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.



  • egg yolk 1
  • stem ginger balls 30g, finely chopped plus 4 tbsp syrup from the jar
  • dark chocolate 100g, melted
  • crème fraîche 150g


  • 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.