Swirled chocolate and ginger pots
serves 2
Easy
Total time:
Halfway between a mousse and a cream, these pretty chocolate pots can be made up to 12 hours in advance and kept chilled in the fridge.
Skip to ingredients
- 1 egg yolk
- 30g stem ginger ballsfinely chopped plus 4 tbsp syrup from the jar
- 100g dark chocolatemelted
- 150g crème fraîche
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Whisk the egg yolk and 2 tbsp of the ginger syrup together in a heatproof bowl set over simmering water for 3 minutes until foamy.
Remove from the heat. stir the melted chocolate into the egg yolk mixture.step 2
Mix the remaining ginger syrup and crème fraîche together and fold in the chocolate mix to create a swirled effect.
step 3
Pile into little glasses and top with the chopped stem ginger.