Mrs. Jackson Cooks

Life through food

Very easy but fancy dessert: chocolate chilli pots with pomegranate

on June 15, 2011

This is another of those ‘ridiculously easy but everyone thinks you’ve made a real effort’ desserts.  It’s a good one for dinner parties as you can make it in advance, but actually if you don’t have the time, it doesn’t take long to make – I made it around the rest of my meal and it was ready by the time it needed to be served.  And the fact that it’s a ‘no bake’ dessert is even better.  If you can put it in individual serving dishes of some sort (I used fancy tea set tea cups) – ramekins, espresso cups, wine glasses etc then it only improves the ‘wow’ factor.

Unfortunately, I don’t have a pic – I’m blaming it on breaking my phone and forgetting to take photos.  That’s my story and I’m sticking to it!   But my phone is all fixed and back with me so no more excuses…it’s a shame though because it was very pretty in the teacups.

Don’t be put off by the chilli – it’s not really spicy – it has more of an infusion of chilli, so you get a little kick at the end of your bite into it but not enough to make you cough!  It just makes it that much more exciting and adds something to the sweetness of the chocolate and pomegranate.

I didn’t exactly do a dinner party, but my parents rang me up saturday morning and said they’d like to come for dinner that eve so I had to think of something!  I did chicken curry in a cashew nut sauce for the main and thought it would be nice to have a dessert, providing I could find something simple enough to do, with not too many ingredients.  And after a peruse of my various recipe books, chocolate chilli pots it was.  I added the pomegranate as I had one left over from the dinner party that needed eating.  You can leave it out, or alternatively add some other summer fruits or even dried ones instead – any kind of berry or other chopped or small fruit would be fine.

The only thing I’d say is, this recipe uses raw egg yolks which given the temperature of the rest of the mixture, probably do get ‘cooked’ in the process.  But if you’re in a known salmonella area, then this recipe probably isn’t for you.  If you’re not, then get ready for something delicious.  And to the squeamish – it’s ok, you won’t know anything about the eggs when you’re eating or looking at it.

The original recipe comes from Leith’s Simple Cookery book which you can find here http://www.amazon.co.uk/Leiths-Simple-Cookery-Jenny-Stringer/dp/074759046X/ref=sr_1_1?ie=UTF8&s=books&qid=1307979310&sr=8-1 and as I’ve said many a time before – if you only have 1 cook book, make it this one.  It’s my go-to book for just about anything!

But of course, I changed it slightly, so it’s my recipe now!

Chocolate chilli pots with pomegranate

Serves 5 (maybe 6 but not 8, as Leith’s suggests!)

  • 284ml single cream
  • 2 dried chillis, crushed (pestle and mortar worked well here, but a knife would do)
  • 15g margerine or butter
  • 200g dark chocolate (at least 70% cocoa solids)
  • 2 egg yolks
  • 5 tbsp pomegranate seeds
  1. Very gently heat the cream with the crushed chilli in a saucepan until it starts to steam, but DON’T let it start to boil.  Then remove from the heat for about 30 minutes (you can prep the other courses at this point if you want, or get your pomegranate seeds out the pith).
  2. Then return it to the heat and add the butter, again gently bringing it up to a steam (and not a boil).  Turn off when steaming and butter has melted.
  3. Put the chocolate, broken into small pieces, in a bowl and pour the cream mixture over it, stiring well to combine, until the chocolat has melted and is fully combined with the cream.
  4. Add the egg yolks and mix well again (I beat it a bit).
  5. Put a spoonful of pomegranate seeds in the bottom of your individual serving dishes followed by a couple of spoons of the chocolate mix, to cover the seeds.  Repeat until you have done all your dishes and spread out any leftovers evenly.
  6. Refrigerate for at least an hour, or until needed.
  7. Serve with an espresso and enjoy the mix of sweet, tangyness, juiciness with a chilli kick!
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4 responses to “Very easy but fancy dessert: chocolate chilli pots with pomegranate

  1. Carla says:

    Hi, I was thinking of making this in advance with fresh raspberries in place of the pomegranate… How far in advance do you think is ok? 24hrs ok?

    • Oh yes, that’s fine. Just keep it in the fridge. These kinds of things are fine for a few days in the fridge even. You may find that it’ll set even more so to avoid it becoming too thick you may want to add a bit more cream – but it’s up to you. Thick isn’t usually a problem, its when it’s not set enough that it’s a problem! Enjoy!

    • Hi, good luck. Yes 24 hours should definitely be enough. You can probably do it in 3-4 hours but 24 hours will make certain its set.

  2. Polly says:

    Just about to embark on this… looking forward to tasting results!

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