Everyone needs a luscious chocolate dessert that you can throw together in 10 minutes. I modified a recipe given to me several years ago by someone I met at a culinary event in Montreux. It’s become one of my favorite recipes for when I need a super-quick chocolate fix.
Made with Swiss dark chocolate, you can top these little chocolate pots with jam (my favorite is a slightly sweet rhubarb puree) and/or a dollop of whipped or double cream. You could also spike the creamy chocolate with a tablespoon of Grand Marnier, kirsch or absinthe, for example. Or, perhaps you could sprinkle some crushed speculoos biscuits on top. Use whatever you have on hand to customize this super-easy and very satisfying dessert.
RECIPE: Swiss Chocolate Pots
Makes 4 servings
7 ounces (200 grams) dark chocolate (70% cacaco)
1/2 cup (120 ml) milk
1/3 cup (80 ml) light cream
1/4 cup (60 ml) extra virgin olive oil
Jam or fruit compote
A dollop of whipped or double cream
A dusting of cocoa powder or cinnamon
1. Break the chocolate into smaller pieces, and place it in a heat-safe bowl. Add the light cream and milk. Stirring constantly over a water bath (bain–marie), melt the chocolate and whisk it together with the milk and cream until all the ingredients are fully incorporated into a smooth mixture.
2. Remove the bowl from the heat. While you whisk the mixture, slowly pour in a thin ribbon of the olive oil until it becomes well combined.
3. Pour the chocolate mixture into four small dishes, such as ceramic ramequins or small glass jars. Place these containers in the fridge to cool and set for about 1-2 hours.
4. Serve the chocolate pots cold. You can top them with jam and/or whipped or double cream with a dusting of cocoa powder or cinnamon.