5-Minute Chocolate Pot

Directions

1. Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat.

2. Add the hot water (you can use the water from the bain-marie) to the chocolate and vanilla extract. The water must be added slowly and gradually to keep the chocolate from splitting.
Add the heavy whipping cream—the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.

Tips: Why not vary the chocolate flavor by using one bar of dark (70% cocoa solids) and one bar of milk or espresso-flavoured chocolate? Or whip the remaining cream and add it to the top of each chocolate pot.

Photo and recipe courtesy of Green & Black’s Organic.  Excerpted from Green & Black's Ultimate: Chocolate Recipes By Micah Carr-Hill.  Look for it here. For more information visit Greenandblacks.com/ca and Greenandblacks Facebook page.