Annie Bell's Classic Easter Chocolate Pots


Have ready six pots, about 150ml-200ml capacity or equivalent. Whisk the egg yolks in a bowl. In a small pan bring the cream and milk to the boil, then whisk this into the egg yolks.

The mixture should thicken into a thin custard instantly. Pass through a sieve into a bowl, cover the surface with clingfilm and leave to cool to room temperature.

Break up the two kinds of chocolate and gently melt together in a bowl set over a pan containing a little simmering water.

Whisk the custard into the chocolate in three goes – it will start to thicken straight away – then whisk in the liqueur or coffee. Divide the chocolate cream among the pots, cover and chill for a couple of hours or until set. Decorate to your liking before serving.

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

When coffee and alcohol join forces, its a match made in heaven!, so here are 8 cocktail recipes that combine espresso, liquor and even liqueur for a cup of pure indulgence. Nothing beats a nice h... keep reading


Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.