Green and Blacks Mayan Gold Chocolate Pots

Ingredients (serves 4 – 6 depending on the size of your ramekins)

Illustration of two eggs2 bars of Mayan Gold chocolate
¾ cup of heavy cream and ¼ cup of milk
1 large organic fresh egg.

  • Break two bars of Mayan Gold chocolate into pieces in a bowl.
  • Pour ¾ cup of heavy cream (double cream) and ¼ cup of milk into a pan and heat until it’s just about to boil.
  • Tip the hot cream over the chocolate and count to 20.
  • Whisk the melting chocolate into the cream until the color is uniform.
  • Crack in the egg and whisk again. You’re not trying to whip up the mixture, just to really mix everything well.
  • Pour the mixture into a jug, then from the jug into the little pots. Put the pots into the fridge and let them set for two hours.

(You can let them sit for longer – overnight, a day or so, not much longer because of the egg – but take them out of the fridge to allow them to warm up a little about 20 minutes before you plan to eat them.)

Do you want to make them fancier?

  • Serve with a jug of cold pouring cream
  • Or with a fruit salad of orange slices and a little bit of brown sugar
  • Dust the tops with high quality deep red coco powder

This recipe originally appeared along with an admission that I used chocolate to knock-out my sister.

2 Responses to Green and Blacks Mayan Gold Chocolate Pots

  1. Sarah says:

    Loved! Tried with Terry’s Chocolate Orange too (Matt and I got 4 over Christmas between us) and loved them so much made a batch with Mayan Gold last weekend for a dinner party – all round success! Xx

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