Chocolate Pots & Soggy Roses
Chocolate pots and soggy roses.
If this doesn’t sound like the ultimate Valentine’s Day to you, then I’m not sure we can be friends…!
Don’t get me wrong, I’m as much a fan of the ‘grand-gesture’ as the next person, but sometimes it’s the little things that mean the most, isn’t it? Like cheat’s-chocolate-mousse and soggy garden roses.
That’s what we’re all about in our house this Valentine’s Day – that and homemade, slightly-wonky, but full-of-love cards and calling a cheese-plate and a kid’s movie a ‘dinner-date’!
Just in case you feel the same, here’s the recipe for a frighteningly easy cheat’s chocolate mousse (3 ingredients!). Make it, put on a movie and snuggle up.
Happy Valentine’s Day. x
Little Chocolate Pots
(serves 6-8)
A cheat’s version of chocolate mousse, these little chocolate pots call for only 3 ingredients and are a complete doddle to put together – perfect for Valentine’s Day (or any day you fancy for that matter…).
Ingredients
100g dark chocolate
100g milk chocolate
300ml thickened cream
½ tsp vanilla bean paste
Double cream and berries to serve (optional).
Method
- Roughly chop dark and milk chocolate and place together in a bowl over a saucepan of simmering water to melt gently. Once the chocolate has melted remove from the heat and allow to cool slightly.
- Whilst the chocolate is cooling, whip the cream and vanilla together until thick and forming soft peaks.
- Stir ¼ of the whipped cream into the melted chocolate to loosen the mixture slightly before gently, but thoroughly, folding the chocolate mixture into the remaining cream.
- Divide the chocolate cream evenly between 6-8 little serving pots or espresso cups, using a piping bag if the cups are too tricky to fill with a spoon.
- Place the chocolate pots in the fridge to firm up slightly, if you are making them in advance, otherwise top with a dollop of double cream and berries and enjoy!
Chocolate pots will keep happily in the fridge for 3 days or so – just take them out of the fridge an 1/2 hour or so before you want to eat them so that they return to a silky, mousse-like texture.
