Fudgy Chocolate Pots with Blueberries
Photography by Manja Wachsmuth.
This delicious chocolate mousse is very easy to make and needs only 15 minutes to set before they’re ready to eat.
Serves: 6
INGREDIENTS
200 grams dark chocolate (62% cocoa), finely chopped
½ cup water
1 teaspoon vanilla extract
1 tablespoon brown sugar
2 tablespoons vegetable oil
pinch sea salt
¾ cup cream, softly whipped
Topping
2 tablespoons seedless dark fruit jam
1 punnet blueberries
To serve
softly whipped cream or thick plain yoghurt
METHOD
Topping: Heat the jam in a saucepan or microwave until hot. Stir in the blueberries then set aside to cool. Don’t cook the berries.
Put the water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth and shiny. Scrape into a large bowl and leave to cool.
Fold in ⅓ of the cream to loosen the chocolate then gently but thoroughly fold in the remaining cream, stopping as soon as it is combined. Don’t over mix or the chocolate will go grainy.
Immediately spoon into serving dishes then cover and refrigerate for 15 minutes. They can also be made up to 2 days ahead.
To serve: Top the chocolate pots with a spoonful of cream then the blueberries.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!