Chocolate Pots

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is the most wonderfully simple and luxurious chocolate cream, that takes literally minutes to make, without any worries about overheating the chocolate. I love it served like this in little ramekins, with a few crisp finger biscuits, but I occasionally use it as a filling. One very successful pudding was created by lining a roly-poly mould with the striped Zebra Cake moistened with brandy, filling with this chocolate cream, cooled until almost se