If you suffer from a soufflè making phobia, as I did for many years, this will be your cure. With a fraction of the fuss, these mouthwatering pots deliver on sophistication and flavour, but in mere minutes. Another fab thing about this recipe is that you can prepare the mixture a few hours ahead of time, keep the pots ready in the fridge, then bring them out to bake at the last moment. Perfect for a romantic dinner for two!
300ml thickened cream
30g icing sugar, sifted
1 tablespoon Frangelico OR Cointreau liqueur
2 large free range eggs, plus 2 yolks
2 tablespoons caster sugar
1 teaspoon vanilla extract or essence
Pinch of salt
125g unsalted butter, plus extra for greasing
125g dark chocolate
2 teaspoons plain flour, plus extra to coat pots
1 punnet strawberries for garnish (optional)
To prepare the Frangelico cream, stir thickened cream, icing sugar and liqueur in a small mixing bowl. Whisk until just combined and still of pouring consistency. Transfer to a small jug. Refrigerate until required.
Preheat the oven at 200ºC /190ºC fan forced. Grease all the ramekins or pots with soft butter, using an upward motion. Sprinkle a teaspoon of flour into each pot, shaking and tapping to coat all the surfaces well.
In a stand mixer, whisk the eggs, sugar, vanilla and salt until pale, fluffy and tripled in volume. Meanwhile, melt the butter in a small saucepan over a low heat. Add the chocolate and stir until melted and smooth, then remove from the heat. Add to the egg mixture, with the flour, and fold very gently to combine. Fill the pots to 3/4 level and pop them on a baking tray. Bake for 8–9 minutes to enjoy beautiful, runny centres.
To serve, place the pots on small plates – straight from the oven, they’ll be piping hot to touch. Whisk to the table immediately as they will famously deflate in a matter of seconds. Delicious with fresh strawberries on the side and a jug of cream to share.
Create Poh’s Chocolate & Frangelico Pots with these great items: