Delectable Chocolate and Hazelnut Biscuit Dessert Pots
Difficulty: Medium
Cooking time: 30 mins prep and 4 hours in the fridge
Serves: 4-8
Everbody loves to end their meal with a little chocolate indulgence. These chocolate pots hit the spot and are just perfect to serve with Seggiano Brutti ma Buoni hazelnut biscuits.
These can be made the day before and will sit happily in the fridge overnight - but are best brought to room temperature before serving.
Recipe by Julie Friend
Ingredients
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Method
Step 1 - Melt chocolate into cream
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
Step 2 - Add egg yolks and brandy
Once the chocolate is melted and the mixture is slightly cooler, beat in your egg yolks and brandy, then stir until smooth
Step 3 - Add the butter
Stir in the butter and beat again until smooth
Step 4 - Whisk egg whites
In a clean, dry bowl, whisk your egg whites until they form stiff peaks
Step 5 - Combine
Gently fold the egg whites into the chocolate mix until no obvious white can be seen
Step 6 - Allow to cool in the fridge
Pour into small individual serving pots and put in fridge to chill for at least 4 hours. Allow to reach room temperature before serving
Step 7 - Add a Brutti ma Buoni and serve
Pop a Seggiano Brutti ma Buoni on top of each pot when ready to eat
NOTE: 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
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