Chocolate Pot with Ginger

A rich dark chocolate and ginger custard dessert, infused with vanilla and baked in a water bath until set.

Vegetarian Dessert Chocolate Ginger Dinner Party

Estimated Nutrition

Calories

283.1

kcal / serving

1698.4 kcal total

Carbs

16g

per serving

95.8 g total

Fat

23.3g

per serving

139.7 g total

Protein

3.2g

per serving

19.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Dark Chocolate

70 per cent cocoa solids, broken into pieces

tbsp

Icing Sugar

heaped

Dairy

150

Double Cream

100

Milk

piece

Egg Yolk

free-range

NutsSeeds

0.5

piece

Vanilla Pod

split lengthways, seeds scraped

tsp

Ground Ginger

rounded

Vegetables

Preserved Stem Ginger

chopped into small pieces with a little syrup

Method

Bake for 45 to 60 minutes until slightly puffed and spongy.

Place chopped ginger in ramekins, add chocolate mixture, and set in a roasting tin filled two-thirds up with hot water.

Cool the pots, then chill in the fridge for at least six hours before serving.

Warm the cream and vanilla in a saucepan, whisk to disperse seeds, then cover and infuse for 30 minutes.

Preheat your oven to 140°C.

Beat egg yolks, icing sugar, and ground ginger until fluffy, then whisk in chocolate and cream mixtures.

Melt the chocolate in the milk over low heat in a small saucepan.