Dessert

Chocolate Espresso Pots

cook 20 mins
Tags: Quick eats
Ingredients
  • 125 g (4 oz) plain dark chocolate (75–80% cocoa solids), broken into small pieces
  • 2 teaspoons espresso powder
  • 150 ml (1/4 pint) double cream
  • 175 g (6 oz) Greek-style natural yogurt
  • 4 chocolate-coated coffee beans, to decorate
Directions
  • Chill 4 x 125 ml (4 fl oz) espresso cups or ramekins while you make the filling.
  • Melt together the chocolate, espresso powder and 3 tablespoons of the cream in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat and stir in the remaining cream and half the yogurt.
  • Pour into the chilled espresso cups or ramekins. Spoon the remaining yogurt over the top and decorate with a coffee bean. Chill for 10 minutes before serving.
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