- 160 g dark chocolate, finely chopped
- 4 tblsp water
- 3 large eggs, at room temperature
- 40 g caster sugar
- whipped cream, to serve
- equipment 6 ramekins, about 8cm wide and 5cm deep
- Preheat the oven to 160°C, 140°C Fan, 325°F, Gas 3.
- Place the chocolate and water in a heatproof bowl. Melt in the microwave on 600W for 1 minute and in short bursts after that. Stir each time you remove the bowl from the microwave. Alternatively, melt the chocolate in a bowl set over a saucepan of barely simmering water, stirring every so often. Remove as soon as the chocolate is fluid and allow to cool a little.
- Place the eggs and sugar in a bowl and beat with an electric whisk or in a stand mixer (which will give more volume). Whisk the eggs until tripled in volume. Fold a little of the egg mixture into the chocolate. Pour the chocolate mixture back into the whipped eggs and sugar and fold the two together. Pour the mixture into the ramekins and fill almost to the top. The chocolate pots may be made up to this point in advance and refrigerated, covered, for up to 2 days.
- Place the chocolate pots in ovenproof dish and pour boiling water to come half way up the ramekins. Place in a preheated oven and cook for about 15-20 minutes. The pots should be soft and mousse-like. They will also set a little more if left to cool for 5-10 minutes. Serve while still warm topped with some whipped cream.
Recipe is taken from From Lynda's Table by Lynda Booth