Chocolate pots with cherry compote

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olive magazine

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Recipe by olive magazine

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1. Put the chocolate in a microwave or in a bowl over a pan of hot water and stir until smooth. Don't let any water get into the chocolate as it will spoil it.
2. Add the cream and vanilla extract and a pinch of salt. Mix thoroughly. Divide between 4 small espresso cups or ramekins and chill for a couple of hours.
3. Spoon the cherry compote on top and serve with a few biscuits.

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• rayburn

  07 December 2007

  rayburn rated and commented on this recipe

  

  Loved by all and easilly doubled :-)

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• tastygrub

  07 August 2008

  tastygrub commented on this recipe

  I chose this recipe as a pudding because of it's simplicity and time constraints. All I can say is that it blew my guests away! Will definately make this again, so much better tha I expected it to be! I couldn't get cherry compote so made a raspberry coulis, poured that on top with a dollop of creme fraiche and little shortbread biscuits on the side...YUMMY!!!

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Ingredients

• 100g plain chocolate , chopped
• 284ml double cream
• 1 tsp vanilla extract
• 4 rounded tbsp cherry compote
• biscuits (biscotti or tuilles) to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Ingredients

• 100g plain chocolate , chopped
• 284ml double cream
• 1 tsp vanilla extract
• 4 rounded tbsp cherry compote
• biscuits (biscotti or tuilles) to serve

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