Lets face it Christmas wouldn't be Christmas with out chocolate, lots of chocolate! selection boxes, tins of chocolate, hot chocolate the list is long. So here at Lindley again with the help of the former double Michelin starred chef Paul Heathcote we offer our chocolate treat for the festive period.
Heathcotes at Home - Simple Chocolate Pots
100g Dark Chocolate
250ml Double Cream
40g Muscovado Sugar
1 Vanilla Pod
1 Egg
Fresh Raspberries
Icing Sugar
Mint
What To Do:
- Place the chocolate in a food processor and whizz into small pieces.
While this is whizzing away grab your vanilla pod, you need to get the seeds out. Take a knife and slice the pod down the middle
Next you need to use the flat part of the knife to run down the vanilla pod on each of the two halves to scrape out the seeds.
When you have scraped all the seeds out you should be left with something that looks like this.
- Now that you have your seeds you can pop them in a pan with the cream and sugar and bring this mixture to the boil.
- Once boiling pour this into the food processor and leave for one minute. Switch the processor on and while that is mixing add in the egg. Mix this together for around 20 seconds to make sure the mixture is fully combined.
- When combined pour into ramekins or espresso cups and chill for at least two hours, or preferably overnight.
- Finally dust with a little icing sugar and decorate with the raspberries and mint.
Its as easy as that!
