My granny's velvety chocolate & raspberry pots.

Whenever myself and my family went round to my granny's for a meal, I occasionally had my fingers crossed under the dinner table hoping that this was what was coming for dessert. As soon as I got a house of my own, she would ask me what she could get me for the house and my response was always 'the recipe for your delicious chocolate and raspberry mousse/pot things' and that is exactly what she did!

I would say that this is almost a mousse type dessert, but it's not as rich and I won't lie..I am a bit funny with mousses, they can sometimes be a bit too sickly and I don't always enjoy them..but this..well I could happily eat 10 pots of these! I wouldn't..but I could.

So as it was Mother's Day today, we had Darren's mum come round for tea and, obviously, I was in charge of desserts (yay!) and I thought this would be perfect, as I didn't have too much time to make something out of this world, this recipe is so quick and easy anyone can do it, and the bonus is they are so scrumptious!

                                                                                  Recipe

                                                 

                                                                          150g raspberries

                                                    100ml whole milk (although I use semi-skimmed)

                                                              1 x 300ml carton double cream

                                                                          25g caster sugar

                                                                       175g milk chocolate 

                                                                     1 1/2 tsp vanilla extract

                                                                         1 large egg, beaten

                                                                                   Method

Pop your oven on to 140 degrees, fan 120 degrees, gas 1.

Put 100g of the raspberries (or half) into a small bowl and crush into a puree with a fork. Spoon them evenly into 4 x 180ml (or 6 x 120ml) heatproof glass or china pots or even ramekins and put them into a small roasting tin.

Put the milk, cream and sugar into a small pan and then bring slowly to the boil, stirring a couple of times to dissolve the sugar. As soon as the milk starts to bubble around the edge of the pan, take it off the heat. Then break up the chocolate and put it into the pan and stir until all of the chocolate has melted and it looks all nice and smooth. Stir in the vanilla extract and the beaten egg. Pour the mixture into a jug and divide equally between the pots. Pout hot (but not boiling) water from the kettle into the roasting tin so that it comes halfway up the sides (the water will create a barrier between the food and the hot oven, helping the mixture cook slowly and evenly. This is key to get a creamy texture without rubbery edges or a dry surface)

Carefully slide them into the oven and cook for 1 hour 15 minutes (or just 1 hour for smaller pots) until set but still very slightly wobbly. Remove the tray from the oven and the pots from the water-leave them to cool completely.

Now the really fun part! You can decorate it how you'd like..I like to dust it with icing sugar and put a raspberry on top, but that part is up to you!

Enjoy baking guys! Be sure to tweet me a photo if you decide to make these - I would love to see how you get on!

S'laters

Ellie xx