I'm sure I'm not alone in this. You stumble off a trans-Atlantic flight, eyes redder than should be possible, and all you want is a shower and a sleep. But your diary says you're booked for dinner that night, and - worse! - you've promised to bring the dessert course.
Fortunately, my wife has a simple recipe up her sleeve that takes a few minutes in the kitchen and a few hours' chilling - just enough time to sleep while the pudding finishes itself.
Last night's dinner was a birthday celebration, so I decorated the chocolate pots with indoor sparklers. They are entirely optional, but a lot of fun, no matter how old you are.
200g good quality dark chocolate
300ml single cream
1 tsp vanilla essence (or substitute with almost anything - I used caramel syrup, but liqueurs would work well)
1 egg
pinch of salt
1. Break the chocolate into chunks and put in a heatproof bowl over a pan of simmering water. Stirring occasionally, allow the chocolate to fully melt. Once melted, put aside for about 10 minutes to cool slightly.
2. Add the cream bit by bit, stirring constantly. I added about 100ml at a time. When you're adding the cream the chocolate might take on a slightly lumpy consistency. Don't worry about it - if you keep stirring, it will all come out right in the end.
3. Once the cream has been added, stir in the vanilla essence (or caramel, or alcohol), the pinch of salt, and the egg. Keep stirring until everything has been fully incorporated and the chocolate has a glossy sheen.
4. Spoon the mix into decorative glasses or ramekins and leave in the fridge to set for at least 3 hours. Just before serving, you can roughly crumble some biscuits over the top for a bit of crunch should you wish.
Serves four.
Fortunately, my wife has a simple recipe up her sleeve that takes a few minutes in the kitchen and a few hours' chilling - just enough time to sleep while the pudding finishes itself.
Last night's dinner was a birthday celebration, so I decorated the chocolate pots with indoor sparklers. They are entirely optional, but a lot of fun, no matter how old you are.
200g good quality dark chocolate
300ml single cream
1 tsp vanilla essence (or substitute with almost anything - I used caramel syrup, but liqueurs would work well)
1 egg
pinch of salt
1. Break the chocolate into chunks and put in a heatproof bowl over a pan of simmering water. Stirring occasionally, allow the chocolate to fully melt. Once melted, put aside for about 10 minutes to cool slightly.
2. Add the cream bit by bit, stirring constantly. I added about 100ml at a time. When you're adding the cream the chocolate might take on a slightly lumpy consistency. Don't worry about it - if you keep stirring, it will all come out right in the end.
3. Once the cream has been added, stir in the vanilla essence (or caramel, or alcohol), the pinch of salt, and the egg. Keep stirring until everything has been fully incorporated and the chocolate has a glossy sheen.
4. Spoon the mix into decorative glasses or ramekins and leave in the fridge to set for at least 3 hours. Just before serving, you can roughly crumble some biscuits over the top for a bit of crunch should you wish.
Serves four.
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