We’re excited to share an exclusive recipe from Alexina Anatole's latest cookbook, Bitter (Published by Square Peg Books). This Boozy Chocolate Pots recipe, featuring rich dark chocolate, is sure to delight at your next gathering.
Boozy Chocolate Pots with Prunes
Makes 8
Ingredients:
For the Chocolate Pots:
- 6 egg yolks
- 350ml (12fl oz/11/2 cups) double (heavy) cream
- 200ml (7fl oz/scant 1 cup) whole milk
- 200g (7oz) dark chocolate, chopped into small pieces
- 75g (3oz/generous 1/3 cup) caster (superfine) sugar
- 1/2 tsp flaky sea salt (or to taste)
- 1 tsp vanilla bean paste
For the Boozy Prunes:
- 16 pitted prunes
- 60ml (21/2fl oz/4 tbsp) brandy
- 150ml (5fl oz/2/3 cup) hot double-strength Earl Grey tea
For Garnishing:
- 150ml (5fl oz/2/3 cup) double (heavy) cream
Method:
Chocolate pots are like the Little Black Dress of desserts—classic, dependable, and always a crowd-pleaser. This recipe adds a twist with a layer of boozy prunes. Ideal for a dinner party or just a special treat!
- Prepare the Prunes: Place the pitted prunes in a bowl. Pour over the brandy and hot Earl Grey tea. Leave to steep for as long as possible for the best flavour.
- Make the Chocolate Pots: In a small bowl, whisk the egg yolks. Heat the cream and milk in a saucepan over medium heat until hot but not boiling. Gradually whisk a third of this hot mixture into the egg yolks, then pour it back into the saucepan. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 1–2 minutes).
- Add Chocolate and Sugar: Remove from heat and stir in the chocolate and sugar until melted and smooth. Strain the mixture through a fine sieve into a large jug or bowl. Stir in the salt and vanilla. Taste and adjust seasoning if needed.
- Assemble: Place a few boozy prunes at the bottom of each ramekin or serving glass. Pour the chocolate mixture over the prunes, dividing evenly among the 8 containers. Refrigerate for at least 1 hour to set. (Any leftover brandy and tea mixture can be enjoyed as a hot toddy or discarded.)
- Serve: Take the chocolate pots out of the fridge 30 minutes before serving to bring them to room temperature. Whip the remaining cream to soft peaks. Top each pot with a dollop of whipped cream and garnish with cocoa nibs or sifted cocoa powder, if desired.
Tips:
Food Waste: Egg whites freeze well and can be used later in meringues, financiers, or langue de chat biscuits.
Storage: The chocolate pots can be kept in the fridge for up to 3 days. Steep the prunes up to a week ahead and store them in a sealed container in the fridge.
Enjoy these rich chocolate pots with a hidden boozy surprise! 🍫🍷