Recipes: Chocolate pots with rosemary cream

Chocolate pots with rosemary cream

Inspired by a pud at one of our favourite gastropubs, The Albion. The rosemary adds a subtle savoury hit

  • 1 x 600ml pot, plus 150ml pot double cream
  • 200g 70% dark chocolate , chopped
  • 1 tsp vanilla extract
  • rosemary needles, finely chopped to make 1 tsp
  • 1 tbsp icing sugar

    Method

    1. Heat 600ml cream until almost boiling. Pour it over the chopped chocolate and vanilla and stir. Divide between 8 small pots and chill until set.
    2. Whip the remaining cream with the rosemary and icing sugar. Serve with the chocolate pots.

    Per serving

    584 kcalories, protein 3,3g, carbohydrate 15,1g, fat 57,1 g, saturated fat 31,5g, fibre 1,5g, salt 0,05 g