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Nutrition: per serving

  • kcal543
  • fat45g
  • saturates25g
  • carbs28g
  • sugars27g
  • fibre1g
  • protein3g
  • salt0.04g
    low

Method

  • step 1

    Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.

  • step 2

    To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (26)

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Overall rating

A star rating of 3.5 out of 5.12 ratings

lynnheathrwu9nVKu

Too much liquid to make this set or firm up. Halve the amount of cream and it should set. I make choc pots using 300ml of cream to 200g of chocolate and they set firm.

surrey87

A star rating of 2 out of 5.

Making this at the moment and there is no way its going to set, it's way too runny! Nice flavour but not sure how to salvage it?!

yummymummydeb

A star rating of 2 out of 5.

Very disappointed - still not set after over 24 hours - thank goodness I had a standby desert to serve last nigh.

ajeffery61

This was a great success. Easy to make (and useful that you can make it the day before) and really impressive served in coffee cups with Amaretti biscuits. One to use time and again for dinner parties.

bertie-roberts

I was very disappointed as this did not set and was so runny I threw it away - any comments as to why as I followed the recipe to the last letter!

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