Simple Chocolate Pots - Greenspoon
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Simple Chocolate Pots

Simple Chocolate Pots

Course: Main, RecipesDifficulty: Easy


Total time




  • 150g dark chocolate

  • 28g butter, unsalted 

  • 3 large eggs

  • 1 tbsp sugar

  • 1 bottle Bio Whipping Cream

  • Punnet of raspberries

  • Wild bush honey


  • Whip the heavy whipping cream to soft peaks, then chill.
    Put the chocolate, cubed butter and sugar in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
  • Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch.
  • Whip the egg whites until they are foamy and beginning to hold a shape.
  • When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
  • Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
  • Spoon or pipe the mousse into serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

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