UKTV recipes
Nick Spencer from Flavours Of Britain
A devastating dessert from Nick Spencer - bitter chocolate and rosemary with cream is a particularly delicious combination

 

Rosemary chocolate pots

Rosemary Chocolate Pots

Method
 
1. Put the sugar, white wine and lemon juice in a heavy-based saucepan over medium heat. Heat gently until dissolved, stirring occasionally.

2. Stir in the double cream, then the rosemary.

3. Add the chocolate and stir until dissolved.

4. Bring to a simmer and leave for 45 minutes to reduce gently.

5. Allow to cool, then strain in to small 'pot au chocolate' ramekins. Refrigerate until set.

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easy
 
Serves: 8
Prep: 15 min, plus cooling and chilling
Cook: 50 min
 
 

Ingredients

Main:

225g Sugar
500ml dry white wine
juice of 1 lemon
1 litre double cream
2 tsp dried rosemary
300g dark extra bitter chocolate, grated

 

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