Swirled chocolate and ginger pots | olivemagazine
Halfway between a mousse and a cream, these pretty chocolate pots can be made up to 12 hours in advance and kept chilled in the fridge.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1 egg yolk
- 30g stem ginger balls finely chopped plus 4 tbsp syrup from the jar
- 100g dark chocolate melted
- 150g crème fraîche
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