Chocolate Pots with Plum Compote, Candied White Chocolate and Cornflake Crumble
Chocolate Pots
250ml double cream (or omit 50ml of the cream and add 50ml liqueur or brandy instead)
50g soft brown sugar
1 teaspoon vanilla
1 egg
100g dark chocolate chopped
Method
Simmer the cream, liqueur if you’re using it, sugar and vanilla until the sugar has dissolved. Pour over the dark
chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and
chill until set – about 6 hours.
Plum Compote
4 plums, halved, stoned and chopped into 2cm pieces
75g castor sugar
2 tablespoons orange juice
Method
Place all in a large pan and cook gently until the plums are starting to soften. Turn off the heat and cool.
Candied White Chocolate and Cornflake Crumble
50g white chocolate
60g cornflakes
Set oven to 160oc and line a baking tray with parchment paper.
Method
Melt the white chocolate in a heat proof bowl over a pan of gently simmering water. Place the cornflakes in a
bowl and scrunch up to coarse crumbs. Fold in the melted white chocolate and mix well.
Spread over the parchment paper and place in oven for 15 minutes. Cool.
To serve – Spoon the compote over the chocolate pot and sprinkle over the crumble.
