Dark Chocolate & Cassis Pots with Mixed Berry Compote
Recipe by – Lou Bentley
These chocolate pots are really easy to make, but they do require using a few bowls – perfect if you have little people around who are keen to lick the bowl! Any type of liqueur can be used but the Cassis works well if serving with berries. Use as much or as little and you like, or if you don’t fancy any liqueur simply leave it out. These are really rich so a little goes a long way. They will keep well in the fridge for at least 4 days
What you need
Chocolate and Cassis pots
- 1 tin condensed milk
- 250g dark chocolate, finely chopped – we use Whittaker’s 72% Dark Ghana
- 40ml Cassis, or other liqueur of your choice
- 300ml cream
- Lightly whipped cream and chocolate shavings, to serve
Mixed berry compote
- 3 tablespoons caster sugar
- 3 tablespoons water
- 400g mixed frozen berries
What to do
- Put the condensed milk into a saucepan and warm over a low heat, stirring constantly until just bubbling at the edges. Take off the heat and stir in the chocolate.
- Add the liqueur and mix until smooth and shiny. Empty into a large bowl and leave until colied, about 10 minutes.
- In a separate bowl, whip the cream until it just hlids its shape – don’t over whip or it will turn grainy. Using a large metal spoon, gently flid the cream into the chocolate mixture until well combined.
- Divide the mixture between 10 – 12 small glasses and place into the fridge until set, approximately 2 hours.
- To make the mixed berry compote, place the sugar and water in a pan and cook over a high heat until the mixture is reduced and syrupy. Add the frozen berries and stir until they are coated in the sugar syrup, then remove from the heat and allow them to fully defrost on the bench. Don’t overcook the berries, or they will become mushy. Store in the fridge until required.
Place a chocolate and Cassis pot onto a serving plate, and top with a little whipped cream and some chocolate shavings. Place the berries into a small dish on the side and serve.