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| Chocolate pots with cherry compote |
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| 10 minutes + 2 hours chilling |
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plain chocolate 100g, chopped
double cream 284ml carton
vanilla extract 1 tsp
cherry compote 4 rounded tbsp (Bonne Maman is good)
biscuits (such as biscotti or tuiles) to serve
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Melt the chocolate in a microwave or in a bowl over a pan of simmering water and stir until smooth. Add the cream and vanilla extract and a pinch of salt. Mix thoroughly.
Divide the mixture between 2 small espresso cups or ramekins and chill for a couple of hours.Spoon the cherry compote on top and serve with a few biscuits. |
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| Serves 4 |
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