I'm not a fan Christmas cake or pudding. They have fruit in them ergo neither a cake nor a pudding according to my rule of divine sweetness whereby puddings must only contain chocolate or cream. However, I do like to have a little post-Christmas lunch treat to consume alongside an entire box of After Eights and a whole chocolate orange. Tis the season of sheer and utter gluttony, after all. Calories don't count until the clock strikes midnight on the twelfth day of Christmas, apparently.
Nobody wants to be slaving over cakes and puddings on Christmas Eve or Christmas Day though when there's already so much to do so I have the simplest solution for you ... these easy peasy chocolate pots. They take just a few minutes in total to prepare and mere seconds to consume. But those seconds will quite possibly be amongst the best of your life.
Here's what you need:
Two small pots (I use 93ml Kilner jars)
Calpol syringe (or similar)
Dark chocolate 50g
Milk chocolate 50g
White chocolate 60g
Single cream 130ml
And here's what you do (you won't believe how simple this is):
1. Place the dark chocolate (I use 85 percent cocoa) in a bowl with 60ml single cream and heat in a microwave for 20 seconds. This is long enough to heat the cream but not melt the chocolate so there's no risk of it burning. Take out the bowl and simply stir the mixture until all of the chocolate chunks have melted.
2. Either divide the mixture by pouring or spooning it in to your two pots but if you're a bit of a neat freak like me, a Calpol syringe is perfect for giving you really clean layers without making a mess of the jar in the process.
3. Place in the fridge to set. I normally leave it for an hour or so.
4. Place the milk chocolate in a bowl with 40ml of single cream and again, heat in a microwave for 20 seconds. Stir until all of the chocolate has melted and then divide between your two pots and place in the fridge to set.
5. Place the white chocolate in a bowl with 30ml of single cream and once again, heat in a microwave for 20 seconds. Stir until all of the chocolate has melted and then divide between your two pots and place in the fridge to set.
And that's it! Really. That. Is. All. Mere minutes of preparation.
Place lids on your pots, or cling film if you're using ramekins, and you can leave them in the fridge overnight ready to be enjoyed when you need a shot of extra sugary goodness ... potentially at 8am with your Bucks Fizz on Christmas morning.
