This place is definitely a dream-come-true for all the chocoholics out there. I have previously tried their chocolate banana crepe and oh my god, it is amazing! Their choc pot' souffle is also real soft and yum. For drinks, I have tried their milk dark hot chocolates which were great. However, the red velvet hot chocolate might be a little too sweet for my liking. It's also full of colouring I suspect.Feel free to fo... read more. That is, until you taste the Rolo pot. Layered chocolate and toffee, the Rolo pot lies outside the straight and twin-pot spheres, in that (often disappointing) subset of choc pots designed like minimalist trifles. HTE is relatively new to the Rolo and is still processing quite how incredible it is. But the rich chocolate layer (love at first bite …) is balanced with the toffee in the kind of elegant, moreish way top-end professional kitchens spend years perfecting. Will its popularity endure at HTE Towers? Only time will tell. But has Rolo set a new chocolate pot bar, perfected the form even? Quite possibly. Otherwise just be patient. Make the desserts well ahead of when you need them – either in the morning or the night before. Cover and pop in the fridge until you’re ready to serve dessert. But I really think these 5-minute chocolate pots (otherwise known as pots de crème or ‘pots of cream’) give all of these a run for their money!

How long will these white chocolate puddings last? These puddings can be kept in the fridge, covered tightly, for up to 1 week. Karen Resta is a writer specializing in food culture and history, cooking, pastries, and restaurants. She's also a former pastry chef and has traveled to Budapest, Kyiv, and Paris during their Fashion Weeks as a photographer and writer, always finding the best authentic pastries along the way. She now spends a lot of her free time baking at home and recommends quality within your given budget. Finding the best way to melt chocolate has been a long-time worthwhile obsession, and is always very satisfying! Having the right tools available and knowing how to use them well (it can take practice, like anything else) makes all the difference, and she curated this list with that in mind.Clodagh pays tribute to the Queen, by making her favourite chocolate fondant pots. The dessert was frequently enjoyed by Her late Majesty during yearly visits to Clodagh’s husband Harry’s family home on the Highclere Estate. Chocolate Pots Here’s a list of ingredients you’ll need to make this dessert. You can find my recipe card at the bottom of this post for the complete list with their amounts. Yes, you can melt chocolate in an Instant Pot, but it’s not ideal. Basically, you would use the Instant Pot as a double boiler, bringing about an inch of water to a boil, then placing a bowl with finely chopped chocolate in it over, but not touching, the steaming water. The steam will melt the chocolate, but be sure to stir often as it melts. The reason this method isn’t ideal is that sometimes the water can spatter up into the chocolate due to a non-secure fit between the bowl and the Instant Pot, making the chocolate seize up and not melt properly. If you want to use the steam method of melting chocolate, a good-fitting double-boiler pot set on a regular kitchen stove is much simpler. That said, although the water allows the bright acidity of the chocolate to shine through, this is a special-occasion dish, and deserves the richness of dairy – though perhaps not quite as much richness as Kerridge’s all-double-cream version, which feels a bit heavy and dense in comparison with those recipes that use milk as well, or even water and whipping cream, as Jamois recommends. I usually keep things simple. When the desserts are set, I sprinkle grated chocolate on the top of the custards, just to make them look pretty and elegant. Cocoa powder would work, as well.

Choosing a mousse on that basis is sensible if you possess iron self-discipline. HTE wishes it did. Instead, due to the inability of those mousse pots to truly scratch its dessert itch, HTE usually finds itself eating two or three in one sitting – rendering this choice a largely false economy, while denying itself the flavour bang it desires. Choc Pot… the first EVER vegan & plant based chocolate spread with NO palm oil, containing 75% less fat and half the calories of Nutella… how can you possibly resist?! Put the sugar and yolks in a medium heatproof bowl and whisk them, preferably with electric beaters if you have them, until pale and voluminous. In terms of which Cadbury’s combinations work best, Flake pieces are pre-eminent. They are the perfect nibbling size and, in your mouth, the folded chocolate drapes melt perfectly into the cream. Cadbury’s Buttons are good, too. There is something meditative about laying them flat on the cream surface, tapping them down slightly (the dull thwunk solid and soothing), then scooping them out.

Recipe

Heston Blumenthal has done extraordinary things to HTE’s mouth, but is his cultural resonance greater than Haribo? Similarly, how is the creation of the KitKat Chunky not a nationally treasured story of innovation? So, I knew I needed to make my Easy Chocolate Pots de Crème (which you guys have been loving) into a white chocolate version. And it is SO GOOD.

Easy magic lemon pudding (the most controversial recipe on my blog!) or its little sister recipe aka this chocolate self saucing pudding (lower sugar recipe!) Chocolate melting pots tend to fall in one of two categories: those that are used primarily as fondue pots and those that are used primarily to melt chocolate for use in cooking/baking/candy making. Step 2: Stir just under a half of a cup boiling water into the melted chocolate (1 MINUTE). It goes stiff and grainy when you first start adding the water. Don’t worry! Just keep stirring until smooth. I love discovering and posting ‘cheat’ recipes that impress guests but take literally minutes to throw together.This is a rich dessert, as you can imagine. But not overly so. Chocolate pots are like a chocolate ganache, but with the bit of added water they’re more like a luxury smooth chocolate pudding. Note that you can even make a delicious dairy free version of these by using coconut cream! For a naughty and very luxurious version, how about Bailey’s Irish cream? 😉 Vanilla or other flavouring (if you like)

Serve with a piece of fancy shortbread. Store bought is fine. Alternatively, there’s a beautiful recipe for macadamia shortbread in this post for lemon posset! Easy White Chocolate Pots de Crème – A deliciously rich and creamy no-bake white chocolate pudding that is so easy to throw together, and only requires 5 simple ingredients! Easy White Chocolate Pots de Crème Pour the hot chocolate cream on to the yolks and sugar, whisking vigorously as you do so, then divide between ramekins and allow to cool completely. Cover and chill for at least an hour before serving.Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. Pots de Crème means “pots of custard” or “pots of cream” in French, and is originally made with eggs and baked in the oven. But today’s version is no-bake and super easy to make.