White Chocolate Pots with Blackberries and Raspberries

This mixture makes enough to fill 6 ramekins, but I like to serve it smaller shot glasses because it’s pretty rich – it’s enough for 8 servings – and because you can really see the colors of the fruit

IngredientsRaspberry illustration for white chocolate pots

2 bars of good white chocolate
¾ cup of heavy cream, and ¼ cup of milk
1 large organic fresh egg
Blackberries and raspberries
  • Break two bars of white chocolate into pieces in a bowl.
  • Pour a 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 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.
  • Put a few blueberries and raspberries in the bottom of your glasses – or go with a layered approach and put raspberries on the bottom as a single layer
  • Pour the chocolate mixture into a jug, then from the jug into the little pots or shot glasses. Put the pots into the fridge and let them set for at least 2 hours or overnight. Leave them out of the fridge ten minutes to lose the chill before eating them.
  • Decorate with a few blackberries and raspberries – unless you’re doing a layered aesthetic, in which case, decorate with blackberries

This originally appeared along with a selection of other red, white and blue desserts for Labor day.

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