Valrhona chocolate and rosemary pots

Chocolate and rosemary potsIngredients (serves 12 in small ramekins or pots – as shown)

  • 250ml dessert wine such as Sauterne or Muscat
  • 2 sprigs of rosemary
  • 500ml double cream
  • 200g caster sugar
  • 150g 70% Valrhona Guanaja Couveture drops – request through telesales
  • Juice of ½ a lemon (optional)

To finish

  • 60g mascapone
  • 12 rosemary needles
  • 50g caster sugar
  • 100ml water

Method

  1. Combine wines, sugar and rosemary in a small pan and simmer. Add double cream and lemon juice (if using), bring to a gentle simmer and reduce slightly, stirring all the while.
  2. Add the chocolate and stir continuously until it is thoroughly incorporated into the cream. Simmer gently for approx 2 -3 minutes. N.B. If the chocolate appears grainy use a whisk to bring it back together.
  3. Strain the mixture through a fine strainer, pour into pots and chill.
  4. For the caramelised rosemary needles, combine the water and sugar in a small pan and boil until it is a light syrup consistency. Lay the needles on a baking sheet and brush with the syrup before placing in a low oven until dry and crisp.
  5. Finish with a quenelle of mascarpone and a caramelised rosemary needle.

Hints and tips – this is an unusual chocolate recipe and has a very distinct flavour unlike many sickly sweet desserts. It is very rich so best served in small portions or as part of an assiette.