Notes: since the chocolate pot recipe will leave you with egg
white it would make sense to serve this with macaroons;
however, I prefer shortbread, especially as a I now posses a
spoon-shaped biscuit cutter (allow three spoons per
person). You won't be able to tell the difference between
the lactose-free and the lactose-included versions. The
small amount of sherry really does make a difference. One
more thing: though it looks complex, this recipe is actually
pretty quick and easy; provided you leave enough time to let it
cool (an hour would do) before dessert time you can make it
during your normal dinner preparations.
Sufficient for four brim-full ramekins of chocolate pot.
For the chocolate pot:
250 ml full fat milk or almond milk
125 ml double cream or the solid part spooned out of 2 x
160 ml tins of coconut cream
70 gm caster sugar
10 gm cornflour
35 gm cocoa powder
2 tbsp boiling water
2 egg yolks
1 tsp vanilla extract
4 tbsp good Spanish sherry (optional)
110 gm 32% milk chocolate, finely chopped
For the shortbread biscuits:
110 gm butter, sliced into strips to make mixing easy
50 gm caster sugar
175 gm plain flour
extra caster sugar for dusting
For the chocolate pot:
Boil a small amount of water in a kettle.
While the water is coming to the boil, mix the milk and
cream together in a bowl and put it in the microwave on half
power for 1 minute to warm up.
Put the sugar, cornflour and cocoa powder into a saucepan
along with 2 tbsp of the boiling water and mix into a paste.
Whisk in the egg yolks.
Mix in the warmed milk and cream mixture, the vanilla
extract and, optionally, the sherry.
Heat on a lowish heat, stirring often, until the mixture
thickens to an almost mayonnaise-like consistency; this might
take a while.
Remove from the heat and mix in the chocolate so that it
Pour into ramekins and cool in the fridge (though remove
from the fridge well before serving).
For the shortbread:
Pre-heat the oven to 150 C.
Beat the butter with the sugar (a food mixer is easiest for
this; it needs to be beaten until it turns quite pale).
Add the flour and continue beating, finishing off with your
hands to form a dough.
Dust a board with caster sugar and then roll out the dough
to ~5 mm thick.
Cut the dough into fingers (in the pictures above I used a
spoon-shaped biscuit cutter) and dust the tops with more
Place on a greased baking tray and cook for 20 minutes.
Leave the fingers on the baking try for 5 minutes, after
which they can easily be slid off.