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Bookmark Recipe

Chocolate Pots with Nutty Biscuits

Silky smooth chocolate with a crunchy biscuit - delicious

6 people

Ingredients

  • Chocolate Pots

    • 125g plain chocolate
    • 250ml cream
    • 1 egg
    • Half teasp.vanilla essence

     

    Nutty Biscuits

    • 225g butter, softened
    • 325g caster sugar
    • 1 egg 
    • 1 teasp. vanilla essence 
    • 250g plain flour
    • 1 teasp. bread soda 
    • 1 teasp. baking powder 
    • 100g nuts, chopped

Main

  • Chocolate Pots

    • 125g plain chocolate
    • 250ml cream
    • 1 egg
    • Half teasp.vanilla essence

     

    Nutty Biscuits

    • 225g butter, softened
    • 325g caster sugar
    • 1 egg 
    • 1 teasp. vanilla essence 
    • 250g plain flour
    • 1 teasp. bread soda 
    • 1 teasp. baking powder 
    • 100g nuts, chopped

Method

Copy Text

Chocolate Pots Break up the chocolate and place in the food processor.

Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth.

Add the egg and vanilla and buzz again until smooth.

Pour into individual dishes and chill for at least 24 hours.

Nutty Biscuits: Set oven at Gas Mark 4, 180°C (350°F).

Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts. 

Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them.

Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.

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Method

Copy Text

Chocolate Pots Break up the chocolate and place in the food processor.

Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth.

Add the egg and vanilla and buzz again until smooth.

Pour into individual dishes and chill for at least 24 hours.

Nutty Biscuits: Set oven at Gas Mark 4, 180°C (350°F).

Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts. 

Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them.

Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.