They’re kind of classy, but you […], […] Five-Minute Chocolate Pots Recipe by Scrummy […], […] If you like this quick and easy one bowl chocolate cake, I’m pretty sure you’ll like my 5 minute chocolate pots too! 2. There’s nothing tricky or clever, just a lovely light sponge that’s rich in flavour and served with a divine pouring sauce. Take these very quick and easy Scrummy Lane dessert favourites, for instance: But I really think these 5-minute chocolate pots give both of these a run for their money! Posts may contain affiliate links. Dust with icing sugar and serve immediately. What a success! Notify me via e-mail if anyone answers my comment. Read about our approach to external linking. I always melt the chocolate in 30 second bursts in the microwave in a glass bowl (3 bursts usually does it). I love the idea of adding a bit of natural orange flavouring. Please read my disclosure for more info. Posted by Liyablogs on February 28, 2016 February 28, 2016. For more information on our cookies and changing your settings, click here. Nevertheless, they tasted amazing, and loved by all, will definitely make it again. There is no additional cost to you. Bring it to room temperature and warm it slightly in a low oven (120C/250F/Gas 1) for 10 minutes. Mary Berry's Simple Comforts is the ultimate guide to great tasting, fuss-free comfort food, from warming stews to luxurious bakes. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Remove the pan from the heat and stir until the chocolate has melted. 5 minutes and just 4 ingredients for super simple chocolate pots that will impress any guests. Other flavours you can add include: These chocolate pots are definitely one of my go-to quick impressive desserts. Preheat the oven to 200°C (400°F/Gas 6). The Greek chicken and potatoes is definitely on the list too. Thanks so much for the reply, Helen. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Get our latest recipes straight to your inbox every week. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Lightly butter four 100ml (31∕2 fl oz) ramekins, or other individual baking dishes no bigger than 150ml (5fl oz) each. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. https://www.bbc.co.uk/food/recipes/warm_chocolate_fondant_20828 Preheat the oven to 200C/400F/Gas 6 (180C fan). Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Read about our approach to external linking. 1. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. You can also melt the chocolate in a bowl over a saucepan of simmering water. ( Log Out /  Heat until just boiling, then add the chocolate and vanilla. Put a small plate or a trivet in the base of a deep saucepan. The tart can be baked and frozen for up to one month. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. A gooey centre is guaranteed! https://www.goodtoknow.co.uk/recipes/mary-berrys-chocolate-cake-recipe Do try the Greek chicken and potatoes, too. Thank you so much, Helen. It’s important to use heavy/double cream or even thickened cream and to use really good quality chocolate (at least 40% cocoa). Bake for 10–12 minutes or until risen. I haven’t, but I think the recipe would still work. To make the chocolate sauce, measure the milk and cream into a saucepan. Hi Jennifer! I spotted this recipe in a little cookbook by an organic chocolate company called Green and Blacks years ago. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Hi Helen, I prefer to let my desserts set in the fridge for a few hours before serving. or more if you use smaller glasses e.g. Xx. ( Log Out /  I had to show her the recipe. Step 2: Stir 100 ml (just under half a cup) boiling water into it (1 minute). I used 70% chocolate, double cream, and a touch of satsuma zest. Just made this recipe and it was amazing. You will need a 1.1-litre (2-pint) pudding basin. 6. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Whisk in the cream and vanilla (if using). Add the egg yolk and water and mix until it comes together to form a firm dough. Add the water little by little, stirring until you have a smooth paste*. This post may contain affiliate links, and I will earn a commission if you purchase through them. Did you make it for Valentine’s Day? Leave to chill in the fridge for 15 minutes. These work so well as a last minute but impressive dessert, don’t they? It goes stiff and grainy when you first start adding the water. 3. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. 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