Valentine’s Day is coming up and I can think of no better excuse to consume copious amounts of chocolate. The reality is, I never need an excuse to consume copious amounts of chocolate. However, the need is especially strong on a day that is essentially designed to make single people feel miserable about themselves. 5 minute chocolate pots to the rescue! (and don’t worry about me, I am quite content without a boyfriend to worry about, despite my mother’s incessant need to rectify the situation)
Green & Black’s sent me a few different recipes for Valentine’s Day but this one really caught my eye. Why hello there 5 minute chocolate pots. Sure the “5 minute” part was enticing but I was more intrigued by the addition of hot water to the mix. Typically combining chocolate and water is a huge no-no. Like a “go cry in the corner, this is a disaster” no-no. Like a “throw a temper tantrum because all of your chocolate seized” no-no. Even after seeing Heston Blumenthal make chocolate mousse with water, I was still skeptical about this. Ultimately, I did not want to have to throw 2 whole bars of chocolate in the garbage if it failed to work. How pitiful would that be? Thankfully that was not the case. It was a close call though. The chocolate was on the verge of seizing – I could tell because it slowly started to solidify, becoming less and less pliable. Noticing this, I figured that water was not hot enough so I brought it back up to a boil before continuing to pour it in. Problem solved. So if this happens to you, don’t panic. Work slowly, but deliberately and make sure that any liquid you add to the chocolate is hot. Otherwise, you are not going to like what happens next. With that bright and optimistic possibility in mind, let’s make some 5 minute chocolate pots! Don’t worry, it’s not as scary as I am making it out to be, I promise.
- 7 oz (2 bars) Green & Black's 70% dark chocolate
- ⅓ cup boiling water
- ¼ cup white sugar
- ½ cup heavy cream, warmed slightly
- ½ tsp. vanilla extract
- fresh berries, to garnish
- Melt the chocolate over a double boiler. Once it has melted, set the bowl aside.
- Take ⅓ cup of water from the bottom of your double boiler and dissolve the white sugar into it. Bring it back to a boil to make sure it is piping hot. Gradually drizzle the boiling water/sugar mixture into the chocolate, stirring constantly. Don't add more until each addition is fully incorporated, as you do not want the chocolate to split or seize.
- After you have added all of the water, you can add the cream in the exact same fashion. Make sure you warm the cream (just pop it in the microwave for 30 seconds or so) as adding cold cream to chocolate could also lead to it seizing up on you.
- Once the cream is all mixed in, stir in the vanilla.
- Portion the mixture into ramekins.
- Let them cool to room temperature before covering and refrigerating. Serve with fresh berries and/or whipped cream.