CHOCOLATE & COINTREAU POTS
A delightfully simple and delicious chocolate treat. Us your chocolate of choice. I normally use Lindt but Green & Blacks is also fab.
Allow time for it to chill in the fridge as it is best served chilled and fully set.
INGREDIENTS
200g Green & Black's Dark Cooking Chocolate, broken into small chunks
90ml boiling water
10ml Cointreau
1 teaspoon vanilla extract
125 ml whipping cream
METHOD
Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.
Add the hot water (you can use the water from the bain-marie) to the chocolate and vanilla. The water must be added slowly and gradually to avoid the chocolate splitting. Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.