Chocolate Pots Duet

I have decided it's time I eventually got round to posting  a summer recipe, this is a great recipe for the summer and is called chocolate pots duet because they work so well together and work in perfect harmony.I only tried this dish a few weeks ago and I have to admit it was really good it can be accompanied with brownies or cookies or any selection of your favourite fruits for dipping Strawberries, Bananas,Kiwi fruit the list is endless and I'm sure you all have your own preferences so without further ado here is the recipe i hope you all enjoy.




Ideal for this hot summer 

Ingredients


Brownies
140g unsalted butter
200g dark chocolate
200g light muscovado sugar
2 tsp vanilla extract
Pinch of salt
3 eggs
85g plain flour
Chocolate and cream liqueur pot
140g dark chocolate
142ml carton whipping cream
5 tbsp Baileys cream liqueur
250g carton of mascarpone
Chocolate and olive oil mousse
Chocolate And olive oil mousse
200g dark chocolate, melted
115ml olive oil
200ml pouring cream, whipped
To garnish
Handful of chocolate shavings
6 fresh strawberries
Method

Brownies

  1. Preheat the oven to 160C and grease an 18cm cake pan.

  2. Melt the butter and chocolate in a bowl over a bain marie, combine until smooth and set aside to cool slightly.

  3. Beat the sugar, vanilla extract and salt into the chocolate mix.

  4. Add one egg and beat until well combined. Add the second egg and beat again then repeat for the third egg.

  5. Add the flour and beat until smooth.

  6. Pour the mix into the greased cake pan and bake for 40 minutes.

  7. Once cooked, leave to cool. Using a cutter, cut 4 circles to fit into the bottom of the ramekins and slice what�s left into small cubes.


Chocolate and cream liqueur pot


  1. Melt the chocolate over a bain marie and set aside until cooled.

  2. Whisk the cream until it forms soft peaks and fold in the Baileys.

  3. Beat the mascarpone until smooth. Add in the Baileys cream mixture and combine.

  4. Pour the cooled melted chocolate into the cream mix and delicately ripple through (don�t combine completely - it should keep the pattern).

  5. Chill in the fridge for 20 minutes.

  6. Add a small round of brownie mix to two ramekins. Top each with the chocolate cream mix and garnish with a whole strawberry.


Chocolate and olive oil mousse

  1. Melt the chocolate over a bain marie.

  2. Once melted, gradually add the olive oil and cream, whisking continuously until thick and glossy.

  3. Chill in the fridge until set.

  4. Add a small round of brownie mix to two ramekins. Top with the mousse and garnish with chocolate shavings.


To serve
Add one of each pot to the plate. Add some brownie squares at the bottom of the plate and garnish with a strawberry either side of the brownies.

Macs tip
This recipe serves two but you could easy double,treble or quadruple the recipe it will keep in the fridge for around 7 days. Don't forget to date label it

Chocolate facts
The largest chocolate ever made was a chocolate marzipan. It was made in the Netherlands over a 3-day period and weighed 4,078 lbs!



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