Chocolate-pudding-pots

Silky-smooth chocolate pots

Totally tempting, decadent fluffy puds for Valentine's Day

By , 05 February 2018

(14 votes)

Silky-smooth chocolate pots
  • 50 Mins
  • Serves: 2
  • Price: 84p per serving
Nutritional Info
Each 180g serving contains
  • Energy

    1024KJ

    245KCAL

    12%
  • Fat

    8.5g

    med

    12%
  • Saturates

    4.3g

    med

    22%
  • Sugars

    27.4g

    high

    30%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
Ingredients
  • 5g unsalted butter
  • 2tsp cornflour
  • 1tbsp cocoa powder, plus extra to dust
  • 3tbsp caster sugar
  • 100ml semi-skimmed milk
  • 1 egg, yolk and white separated
  • 125g pack Farm Stores Raspberries, to decorate
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Grease 2 ovenproof ramekin dishes or mugs with the butter.

  • In a bowl, mix together the cornflour, cocoa powder and caster sugar with a little cold milk. Heat the rest of the milk in a pan until it begins to steam. Remove from the heat.

  • Gradually whisk the hot milk into the cocoa mixture until smooth. Return to the pan and heat gently, stirring continuously until you have a smooth, thick batter. Pour back into the bowl and leave to cool fully, stirring often. Stir through the egg yolk until well combined.

  • Whisk the egg white until it forms stiff peaks and is light and fluffy.

  • With a large metal spoon, gently fold the egg white into the chocolate batter.

  • Divide the mixture between the ramekins and bake on the middle shelf of the oven for 10-15 mins until risen and starting to turn golden-brown.

  • Put each ramekin on a plate, and add raspberries on the side. Dust each dessert with a little cocoa powder and serve immediately.