Looking for an after-dinner treat? We dare even the most novice cook to fumble this chocolate pot dessert recipe.

If you are always rummaging the fridge in vain for a post-dinner sweet treat, then this recipe from Seggiano is the one for you. With minimal cooking skills required and only 30 mins prep time, this chocolate pot recipe is sure to be a regular item on your weekly menu.

If you make this dish, do send your pictures to: info@melanmag.com for us to feature.

Delectably sweet chocolate pot dessert

Serves 4-8.

Ingredients

285ml single cream

2 large eggs, whites and yolks separated

20g butter

200g bittersweet chocolate (at least 65% cocoa solids)

3 tablespoons good brandy

Seggiano Brutti Ma Buoni Gluten Free Biscuits (or any other biscuit choice) to serve

Method

In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute. Add the chocolate, broken into small pieces, and stir until melted and smooth.

Once the chocolate is melted and the mixture is slightly cooler, beat in your egg yolks and brandy, then stir until smooth.

Stir in the butter and beat again until smooth. In a clean, dry bowl, whisk your egg whites until they form stiff peaks, then gently fold the egg whites into the chocolate mix until no obvious white can be seen.

Pour into small individual serving pots and put in fridge to chill for at least 4 hours. Allow to reach room temperature before serving. Pop a Seggiano Brutti ma Buoni (or any other biscuit choice) on top of each pot when ready to eat, for a delicious crunch on the side.

COOKS TIP: If you add the butter too early and the chocolate isn’t cool enough it will make the chocolate look as if it has split. If this happens add a little cool milk and whisk until the chocolate is smooth again.

This recipe was supplied by Seggiano.

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