BBC navigation

BBC

Chocolate pot with ginger

Chocolate pot with ginger

This easy chocolate recipe made with stem ginger is a perfect dinner party dessert.

Ingredients

Preparation method

  1. Preheat the oven to 140C/275F/Gas 1.

  2. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes.

  3. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan.

  4. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined.

  5. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust.

  6. Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.