Mary Berry Chocolate Pots feature a blend of soft unsalted butter, icing sugar, eggs, self-raising flour, baking powder, and cocoa powder, creating a delectable treat. The recipe demands a mere 20 minutes of baking at 180°C, resulting in a delightful dessert that serves joy in every spoonful.
More Mary Berry Recipe:
- Mary Berry Lemon And Elderflower Cake
- Mary Berry Double Chocolate Chip Cookies
- Mary Berry Chocolate Cupcakes
🤎 Why You’ll Love This Chocolate Pots Recipe:
- Decadent Simplicity: Enjoy a luxurious treat with minimal effort, thanks to just six basic ingredients.
- Smooth Texture: Indulge in velvety-smooth chocolate custard that melts in your mouth.
- Quick Fix Delight: Achieve gourmet bliss in just two hours, perfect for instant cravings.
- Effortless Elegance: Impress with a sophisticated dessert that’s easy to prepare.
❓ What Is Mary Berry Chocolate Pots Recipe?
Mary Berry Chocolate Pots are a heavenly concoction of heavy cream, whole milk, egg yolks, semisweet chocolate, espresso powder (optional), and a touch of kosher salt.
🍫 Mary Berry Chocolate Pots Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 6 ounces semisweet chocolate, chopped
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
🧉 How To Make Mary Berry Chocolate Pots
- Place the milk and heavy cream in a saucepan and place it over medium heat. Turn off the heat and whisk occasionally until it comes to a simmer, creating bubbles around the edges.
- In a larger dish, whisk together the egg yolks.
- Gradually add half of the heated cream mixture to the bowl while whisking constantly.
- If you pour the eggs too quickly, they may curdle.
- To make the custard slightly thicker, return the tempered egg mixture to the saucepan and stir constantly over medium-low heat for 1 to 2 minutes. Lower the temperature.
- To the custard, stir in the chopped chocolate, salt, and espresso powder, if using.
- Once the chocolate has melted, whisk it until it is entirely smooth.
- To eliminate any lumps or air bubbles, drain the mixture into a another basin using a fine mesh strainer.
- Divide the custard among six 4-ounce ramekins and chill for at least two hours.
💭 Recipe Tips:
- Silky Smooth Consistency: Ensure a lump-free texture by straining the mixture through a fine mesh.
- Espresso Elevation: Elevate the flavor with a hint of espresso powder for a subtle coffee undertone.
- Tempering Technique: Gradually add heated cream to egg yolks, preventing curdling.
🍨 What To Serve With Chocolate Pots?
You can serve chocolate pots with Fresh Berries, Whipped Cream, Crushed Nuts, Shortbread Cookies, Orange Zest, Coffee or Espresso, Vanilla Ice Cream.
🎚 How To Store Leftovers Chocolate Pots?
- In the fridge: Keep Leftovers Chocolate Pots in a fridge for 3 days.
- In the freezer: Freeze Leftovers Chocolate Pots for a month in a continair.
FAQ’S:
Can You Substitute Light Cream Cheese?
Yes, you can substitute light cream cheese with regular cream cheese if you prefer a richer taste in Jamie Oliver’s Chocolate Party Cake.
How Do You Check if the Cake Is Done Baking?
Insert a skewer into the center of the cake; if it comes out clean or with a few crumbs (not wet batter), the cake is done. Bake for additional time if needed.
What Type Of Chocolate Is Best For Chocolate Pots?
Use high-quality dark chocolate for the best flavor in chocolate pots. Aim for chocolate with at least 70% cocoa content.
Can I Use Margarine Instead Of Butter In Chocolate Pots?
Yes, you can use margarine instead of butter in chocolate pots, but it may affect the flavor. Butter typically adds richness, so consider the impact on taste when making the substitution.
More Mary Berry Recipe:
Mary Berry Chocolate Pots Nutrition Fact:
- Calories: 822.9kj
- Total Fat: 7.2g
- Saturated Fat: 4.7g
- Total Carbohydrates: 28.3g
- Sugars: 23.3g
- Protein: 4.5g
- Sodium: 0.5g
Mary Berry Chocolate Pots
Description
Mary Berry Chocolate Pots feature a blend of soft unsalted butter, icing sugar, eggs, self-raising flour, baking powder, and cocoa powder, creating a delectable treat. The recipe demands a mere 20 minutes of baking at 180°C, resulting in a delightful dessert that serves joy in every spoonful.
Ingredients
Instructions
- Place the milk and heavy cream in a saucepan and place it over medium heat. Turn off the heat and whisk occasionally until it comes to a simmer, creating bubbles around the edges.
- In a larger dish, whisk together the egg yolks.
- Gradually add half of the heated cream mixture to the bowl while whisking constantly.
- If you pour the eggs too quickly, they may curdle.
- To make the custard slightly thicker, return the tempered egg mixture to the saucepan and stir constantly over medium-low heat for 1 to 2 minutes. Lower the temperature.
- To the custard, stir in the chopped chocolate, salt, and espresso powder, if using.
- Once the chocolate has melted, whisk it until it is entirely smooth.
- To eliminate any lumps or air bubbles, drain the mixture into a another basin using a fine mesh strainer.
- Divide the custard among six 4-ounce ramekins and chill for at least two hours.
Notes
- Silky Smooth Consistency: Ensure a lump-free texture by straining the mixture through a fine mesh.
Espresso Elevation: Elevate the flavor with a hint of espresso powder for a subtle coffee undertone.
Tempering Technique: Gradually add heated cream to egg yolks, preventing curdling.