5 Minute Chocolate Pot

Sylvain Jamois has picked up many recipes in his time as a chef, including a stint at London’s Moro restaurant, and insists this is the easiest, quickest, most impressive chocolate pot he’s found. His only watch out is to make it before your guests arrive so they don’t feel cheated that you spent so little time and effort on their pudding.

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INGREDIENTS

• 200g Green & Black’s Dark 70% Chocolate, broken into small chunks
• 100ml boiling water
• 1 teaspoon vanilla extract
• 125ml whipping cream

Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.

Add the hot water (you can use the water from the bain-marie) to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.

Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.

TIPS
Why not try varying the chocolate flavour by using one bar of Green & Black’s Dark 70% Chocolate and one bar of Green & Black’s Milk Chocolate, Green & Black’s Espresso Chocolate or Green & Black’s Maya Gold Chocolate instead? Assuming that you have had to buy a 300ml pot of cream, the remaining cream can be whipped and added to the top of each chocolate pot.