I had my Easter menu pretty much planned out a couple weeks ago, with the exception of dessert. I was thinking about possibly making lemon meringue pie and kept the idea on the back burner. Then I watching The Delicious Miss Dahl and she made cherry chocolate pots. I knew instantly what my Easter dessert was going to be. I decided to make the pots, but with raspberries instead of cherries. I find raspberries and chocolate is my favourite fruit and chocolate combination. After spending half the time just figuring out all the measurements, I realized that her six portions are a hell of a lot different from my 6 portions. I ended up doubling the recipe for the chocolate portion and tripling the raspberry part. Note that these chocolate pots are very rich, but so tasty and smooth that they were all devoured anyways.
I used whole frozen raspberries and a block of dark Callebaut chocolate that I shaved and melted. These decadent pots are perfect for any chocolate lover, had the texture like a dense, thick, smooth, and creamy mousse. Almost as if you took a Godiva Raspberry Chocolate Bar and melted it down. I think if you had just the chocolate portion, the dessert would be good, but adding the tart raspberries kicked it up and over the bar of tasty town.
- 3 cups frozen whole raspberries
- 2 tablespoons brown sugar
- 4 tablespoons water
- 3 tablespoons Grand Marnier
- 2 1/2 cups cream
- 4 egg yolks
- 400 g / 2 heaped cups shaved dark chocolate
- Heat the water and sugar until it comes to a boil.
- Add the raspberries and heat through for 5-8 minutes, or until the raspberries start to break down and the juices resemble syrup.
- Remove the pan from the heat, stir in the Grand Marnier and set aside to cool slightly.
- Melt the chocolate, with the cream, in a large glass bowl set over a pan of simmering water, making sure the bowl and water do not touch. Whisking occasionally until the chocolate has melted and the mixture is smooth. Once melted, remove the bowl from the heat and add a splash of Grand Marnier, whisk to blend, then set aside to cool slightly.
- Mix the egg yolks into the cooled chocolate mixture until glossy and smooth.
- Spoon the raspberries into the bottom of six ramekin dishes or small dessert pots, and top with the chocolate mixture.
- Chill for 30-60 minutes, or until set.