Chocolate, cardamom and ginger pots recipe
These rich and creamy seasonal chocolate pots make a great fuss-free Christmas dessert.
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Cooking tools:
- Ramekin
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 40g dark muscovado sugar
- 6 medium egg yolks
- 4 cardamom pods
- 500ml double cream
- 125ml whole milk
- 200g dark Belgian cooking chocolate (54% cocoa solids), chopped into small pieces
- 100g dark Belgian cooking chocolate (70% cocoa solids), chopped into small pieces
- 75g stem ginger, drained weight, finely chopped
- 1 tbsp cocoa powder, for dusting
- 50g crystallised ginger pieces
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