Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is pure indulgence of the highest order. Try adding finely grated orange zest, or a dash of brandy, whisky or Kahlua, to make your own personal pot.


  • 250 g dark chocolate (70 per cent cocoa)
  • 750 ml double cream
  • 6 chocolate scrolls or 6 teaspoons creme fraiche, to serve


    Break the chocolate into small pieces and put in a heatproof bowl. Place in a bain-marie (over a saucepan of simmering water) until almost melted. Heat the cream in a saucepan until just simmering, then add to the melted chocolate and blend until a smooth thick sauce has formed.

    Pour into small ramekins or glasses, and leave to chill in the fridge overnight. Garnish with a chocolate scroll or a teaspoon of creme fraiche.