Mary Berry’s Chocolate Pots is made with dark chocolate, caster sugar, egg yolks, whisky cream liqueur, double cream, digestive biscuits, white chocolate, and cocoa powder. This tasty Chocolate Pots recipe creates a delicious dessert that takes about 7 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the chocolate mousse:
- 100g (4oz) dark chocolate, broken into pieces
- 50g (2oz) caster sugar
- 2 egg yolks
- 1 tbsp whisky cream liqueur (e.g. Baileys)
- 300ml (10fl oz) double cream
For the truffle balls:
- 4 digestive biscuits
- 1–2 tbsp whisky cream liqueur (e.g. Baileys)
- 100g (4oz) white chocolate, broken into pieces
- Cocoa powder, for dusting
How To Make Chocolate Pots
- Prepare the glasses: You will need six small wine glasses, sundae glasses, or ceramic pots.
- Process the chocolate: Place the dark chocolate in a food processor and process for 1 minute until powdery with some small pieces remaining. Alternatively, finely grate the chocolate.
- Make the sugar syrup: Measure the caster sugar and 6 tablespoons of water into a small saucepan. Heat gently, stirring until the sugar dissolves. Raise the heat and boil briskly for a few seconds to form a thin syrup.
- Melt the chocolate with syrup: With the food processor running, carefully pour the hot syrup into the chocolate through the feed tube, melting the chocolate. Add more boiling water if needed. Add the egg yolks and process for a few seconds, then add the whisky cream liqueur. (If not using a food processor, beat the syrup into the chocolate manually to melt it, then stir in the egg yolks and liqueur.)
- Whip the cream: In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl. Spoon the remaining mousse into the glasses and place in the fridge to set for 6 hours or overnight.
- Make the truffle balls: Crush the digestive biscuits finely using a rolling pin inside a freezer bag. Mix the crushed biscuits into the reserved mousse, followed by the whisky cream liqueur. Shape into six small walnut-sized balls and refrigerate for 10–15 minutes.
- Coat the truffles: Melt the white chocolate in a bowl set over gently simmering water. Insert a cocktail stick into each truffle ball, dip into the melted chocolate, and swirl until fully coated. Place on baking paper and chill in the fridge for 30 minutes until firm.
- Serve: Remove the chocolate pots from the fridge just before serving. Place a truffle ball on top of each pot and dust with a little cocoa powder.
Recipe Tips
- Use high-quality chocolate: For the best flavor, choose dark chocolate with at least 70% cocoa content. This will give the mousse a rich and deep chocolate taste.
- Whip the cream to soft peaks: Be careful not to overwhip the cream. Soft peaks ensure a light and smooth texture for the mousse.
- Serve chilled: Ensure the mousse is refrigerated for the full 6 hours or overnight to set properly. This gives the mousse its firm but creamy consistency.
- Crush the biscuits finely: For the truffle balls, make sure the digestive biscuits are finely crushed. This helps them blend smoothly into the mousse mixture.
- Handle white chocolate carefully: Melt the white chocolate gently over simmering water to avoid burning it. Stir frequently to ensure a smooth coating for the truffles.
How To Store Leftovers?
First, let the leftover Chocolate Pots cool to room temperature. Then, cover the pots with plastic wrap or place them in an airtight container. Store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 722
- Total Fat: 58g
- Saturated Fat: 36g
- Cholesterol: 284mg
- Sodium: 77mg
- Potassium: 448mg
- Total Carbohydrate: 44g
- Dietary Fiber: 2g
- Sugars: 41g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Chicken With Lemon
- Mary Berry Chocolate And Hazelnut Cake
- Mary Berry Millionaire Shortbread Recipe
- Mary Berry Blackberry And Apple Pie
Mary Berry Chocolate Pots
Description
Mary Berry’s Chocolate Pots is made with dark chocolate, caster sugar, egg yolks, whisky cream liqueur, double cream, digestive biscuits, white chocolate, and cocoa powder. This tasty Chocolate Pots recipe creates a delicious dessert that takes about 7 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
For the chocolate mousse:
For the truffle balls:
Instructions
- Prepare the glasses: You will need six small wine glasses, sundae glasses, or ceramic pots.
- Process the chocolate: Place the dark chocolate in a food processor and process for 1 minute until powdery with some small pieces remaining. Alternatively, finely grate the chocolate.
- Make the sugar syrup: Measure the caster sugar and 6 tablespoons of water into a small saucepan. Heat gently, stirring until the sugar dissolves. Raise the heat and boil briskly for a few seconds to form a thin syrup.
- Melt the chocolate with syrup: With the food processor running, carefully pour the hot syrup into the chocolate through the feed tube, melting the chocolate. Add more boiling water if needed. Add the egg yolks and process for a few seconds, then add the whisky cream liqueur. (If not using a food processor, beat the syrup into the chocolate manually to melt it, then stir in the egg yolks and liqueur.)
- Whip the cream: In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl. Spoon the remaining mousse into the glasses and place in the fridge to set for 6 hours or overnight.
- Make the truffle balls: Crush the digestive biscuits finely using a rolling pin inside a freezer bag. Mix the crushed biscuits into the reserved mousse, followed by the whisky cream liqueur. Shape into six small walnut-sized balls and refrigerate for 10–15 minutes.
- Coat the truffles: Melt the white chocolate in a bowl set over gently simmering water. Insert a cocktail stick into each truffle ball, dip into the melted chocolate, and swirl until fully coated. Place on baking paper and chill in the fridge for 30 minutes until firm.
- Serve: Remove the chocolate pots from the fridge just before serving. Place a truffle ball on top of each pot and dust with a little cocoa powder.
Notes
- Use high-quality chocolate: For the best flavor, choose dark chocolate with at least 70% cocoa content. This will give the mousse a rich and deep chocolate taste.
- Whip the cream to soft peaks: Be careful not to overwhip the cream. Soft peaks ensure a light and smooth texture for the mousse.
- Serve chilled: Ensure the mousse is refrigerated for the full 6 hours or overnight to set properly. This gives the mousse its firm but creamy consistency.
- Crush the biscuits finely: For the truffle balls, make sure the digestive biscuits are finely crushed. This helps them blend smoothly into the mousse mixture.
- Handle white chocolate carefully: Melt the white chocolate gently over simmering water to avoid burning it. Stir frequently to ensure a smooth coating for the truffles.
Mary Berry Chocolate Pots