Spring chicken in a pot
Casseroles aren't just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto
Double chocolate cardamom pots
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 4
Skip to ingredients
- 25g white chocolate
- 50g dark chocolatechopped
- 2 large egg whites
- 1 tbsp caster sugar
- generous pinch ground cardamom
Nutrition: per serving
- kcal119
- fat5g
- saturates3g
- carbs16g
- sugars15g
- fibre0g
- protein3g
- salt0.11glow
Method
step 1
Make chocolate curls with the white chocolate by running a swivel peeler over the surface. When you have enough to sprinkle over 4 chocolate pots, set these aside, then chop the remainder.
step 2
Melt the dark chocolate in a bowl over simmering water or in the microwave on Medium for 1½-2 mins. Leave to cool slightly. Whisk the egg whites until stiff, then whisk in the sugar and cardamom. Fold in the melted chocolate, then gently fold in the chopped white chocolate.
step 3
Divide between 4 small dishes or cups, about 100ml in size. Sprinkle over the white chocolate curls and chill until ready to serve, at least 1 hr.
