The first time I was searching for an idea to serve for dessert I was a little panicked, not 100% sure what I could do that would suit my gluten-free restrictions but also be a knock out! I found Jamie Oliver’s chocolate pots and even now I have friends who specifically request that I make them!
So than you to Mr. Oliver for providing a winning option with no need to try to amend the recipe or switch out ingredients.
Recipe serves 4 – find the original here on jamieoliver.com
285 ml single cream
200 grams chocolate – 70% cocoa
2 large egg yolks
3 tablespoons brandy (I am more of a Frangelico girl myself)
20 grams butter
In a thick-bottomed pan heat the cream until nearly boiling.
Remove and set aside for one minute. Snap in the chocolate and stir until melted and smooth.
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 (I add the butter in small pieces to make it easier for it to melt).
Pour into individual serving pots.
PS Although I have never had this problem, sometimes if you add the butter when the chocolate is not cool enough it will make the chocolate look as if it has been 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.
To make into a lighter mousse, add 2 stiffly beaten egg whites before pouring into the cups.
Make these the day before and leave in the fridge to chill.
I serve this in espresso cups, and although this is a rich dessert I have been known to double up the quantities and serve in larger cups/glasses – the chocolate lovers will be thrilled!
This really is a wonderful dessert to serve, the only thing to look out for is the chocolate you use and make sure that under the ingredients it does not state “may contain gluten” as that is not a chocolate you can trust! Also if you want to switch out the brandy, of course no whiskey and be aware of any flavoured vodka or other flavoured liquor as gluten can be present.