The beauty of this dessert is that it is so smooth, silky and rich. However, if you want to lighten the texture to make it into more of a mousse, then follow the recipe here but fold in 2 stiffly whipped egg whites before pouring into the pots. Small servings are the key--I generally use espresso cups as they're the ideal size. Chocolate pots are brilliant for dinner parties as you can make them the day before and stick them in the fridge until needed.
Source: Jamie Oliver, The Naked Chef Takes Off, pg. 242
In a thick-bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth. Once melted, beat in your egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth. Pour into individual serving pots.
P.S. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistency again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (691g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1394 (79%)|
|Amt Per Serving||% DV|
|Total Fat 154.9g||207 %|
|Saturated Fat 81.8g||409 %|
|Monounsaturated Fat 53.6g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 2807.3mg||864 %|
|Sodium 306.4mg||11 %|
|Potassium 927.4mg||24 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 52.6g|
|Protein 45.9g||66 %|
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Calories per serving: 1763
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