Tiramisu chocolate pots

I was tinkering around with my classic chocolate pot recipe, wondering what would be delicious at the end of an Italian feast, and I happened to have half a tub of mascarpone in the fridge singing a siren song.

(serves 4- 6 depending on the size of the pots that you are using)


Bar Of Chocolate Illustration for tiramisu chocolate pot recipe2 bars of good chocolate (I tend to use Lindt dark 70%)
3/4 cup of heavy (double) cream and ¼ cup of milk
1 large organic fresh egg.
½ cup mascarpone cream
1 tbsp dark rum
18 – 24 chocolate covered coffee beans (or 1 tbsp dark coco powder)

  • Break two bars of dark chocolate into pieces in a bowl.
  • Pour the ¾ cup of heavy cream and ¼ cup of milk into a pan and heat until it’s just about to boil.
  • Tip the hot cream/milk 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 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.
  • Whip the mascarpone with the rum (I have used Irish Cream or Amaretto when there was inexplicably no rum in the house )
  • Dollop on top of the chocolate pots
  • Decorate with the chocolate covered coffee beans and / or dust with a thick layer of coco powder

(You can let them sit for longer – overnight, a day or two, 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.)

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