Using good quality chocolate really ups the ante with these little desserts.
Ingredients
Serves 6 small portions
- 200g dark chocolate (70% cocoa solids), chopped
- 150ml double cream
- 50ml strong espresso (freshly made or instant)
- 1 tsp vanilla bean paste
- A pinch of sea salt
To serve:
- Lightly whipped cream
- Flaky sea salt or cocoa nibs for garnish
Method
- Heat the cream
Pour the double cream into a small saucepan and warm it gently over medium heat until just steaming — don't let it boil. - Add espresso and chocolate
Stir in the espresso and chopped chocolate.
Remove from the heat and keep stirring until the chocolate melts completely and the mixture is smooth and glossy. Add the vanilla bean paste and a pinch of sea salt to taste. - Pour and chill
Divide the mixture between espresso cups, ramekins, or small glasses.
Let cool for a few minutes at room temperature, then refrigerate until set. - Finish and serve
Top each pot with a spoonful of whipped cream.
Sprinkle with flaky sea salt or cocoa nibs for texture and sparkle.
Serve chilled or just slightly cool.
Top Tips
- Use good chocolate: Choose one with at least 70% cocoa — the better the chocolate, the more luxurious the result.
- Don’t overheat: Take the pan off the heat as soon as the cream starts steaming; the residual warmth will melt the chocolate smoothly.
- Add flavour twists: Try a splash of coffee liqueur, orange zest, or a few drops of peppermint extract for variation.
- Presentation counts: Serve in espresso cups or small glass jars so the rich chocolate contrasts beautifully with the pale cream.
