Chocolate Pots - Naughty But Nice

If you are a big fan of chocolate you will love this recipe. Chocolate pots are very easy to make yet are wonderfully rich and indulgent, making them ever so slightly naughty.

Dip your spoon into the deep dark chocolate then sit back and enjoy an incredibly smooth, creamy texture and a long, rich chocolaty aftertaste. You may think when you first make chocolate pots that a small potful won't be enough to satisfy your chocolate addiction, but you'd be wrong.

Chocolate pots are intensely chocolaty, a few mouthfuls of cool creamy chocolate will have your reaching chocolate nirvana in no time (especially if you use top quality chocolate). Yet they are unbelievably simple to make, you can literally throw them together in a matter of minutes and then all they need is an hour or so in the fridge to set.

Not surprisingly, chocolate pots are a popular and acceptable dessert to serve at a casual supper party, or for for a romantic dinner a deaux. The quantities I have given below are enough for two generous portions but you can easily double or quadruple up if you want to make extra. If you don't have Baileys liquer you can use tia maria, dark rum, or either grand marniere or cointreau.

You can use heavy cream in this recipe as well, but it will be incredibly rich and have a heavier texture.

CHOCOLATE POTS 2

Serving Size:
Preparation Time: 5 minutes. Can be made several days ahead
Effort Level: Dead easy
Shelf Life: 5 days in fridge
Ingredients:100g dark chocolate minimum 80% cocoa
180ml single cream
2 tbsp caster sugar
2 tbsp Baileys

Here's What You Do:

Break the chocolate into tiny pieces (I use a food processor for this job, as it breaks down the chocolate to almost a powder, but you could put it in a bag and bash with a rolling pin). The point is it wants to be small so it melts quickly.

Heat the single cream and sugar in the microwave (or on the stove) just until it reaches boiling.
Tip the chocolate into the hot cream and stir until melted, it will immediately thicken.
Add the Baileys and stir well.

Pour into two ramekins and stick in the fridge to chill for several hours.

There! Told you it was easy!

Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.

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• Healthy Dark Chocolate 
• We love chocolate
• Recipe for raw dark chocolate
• Why Dark Chocolate is Good For You

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Why Eat Chocolate for Dessert?

So many people are health-conscious, so many people are obese, so many people eat terrible food - greasy, fatty, over-processed, and so many people don't get enough exercise. Why even think about eating chocolate for dessert? Because there's nothing like the "mouth-feel" of chocolate; because it's the additives, not the chocolate itself, that are fattening or that can cause allergic reactions; and because, after a long hard day of "being good", eating something that "feels" decadent can be very very satisfying.

How wonderful then if what feels decadent is actually good for you! We're talking dark chocolate here, at least 70% cocoa. This delectable treat contains theobromine - a known mood elevator; and antioxidant flavonoids - boost good HDL cholesterol levels, reduce blood pressure and reduce bad cholesterol. Mmm chocolate - maybe a chocolate fountain is the real Fountain of Youth?

Scientists have found that eating dark chocolate appears to improve circulation and make blood vessels more flexible, helping to prevent hardening of the arteries. The Kuna Indians of the San Blas islands off the coast of Panama drink multiple cups of cocoa every day and have little incidence of high blood pressure and cardiovascular disease.

Cocoa is also rich in a number of essential minerals, including magnesium, copper, potassium and manganese. Indeed, chocolate is thought to be one of the largest single contributors of copper to the diet in the United States.

For all-round health, eat like the French do. I don't mean eat French foods necessarily, although that can be nice, but eat AS the French do; make a meal an event in itself. Turn off the tv and computer, don't even read while you eat. Savor and chew each bite.

Eating consciously like this will make you more in tune with your appetite. You won't overeat, and you'll enjoy your food so much more. Take your time - make fast food a thing of the past.

End your meal with the perfect dessert - a bit of dark chocolate. Break off a small piece and place it in your mouth. Let it melt slowly, enjoying the texture and savoring the taste. Then another bite.

Fine dark chocolates have subtle flavors reminiscent of fruits, nuts, coffee, herbs, and much more. Just as wine connoisseurs clean their palate before tasting wines, you can drink a little warm water to clear your taste buds before eating chocolate. Bitter flavors will make the chocolate taste sweeter, and sweet tastes will make you insensitive to the sweetness of the chocolate, so start with a "neutral palate".

Chewing and swallowing chocolate will not allow you to taste all the flavors so just allow chocolate to melt in your mouth.

You can substitute a chocolate candy made with the purest of ingredients. Additional cream, sugar, etc. is what adds the calories, if that concerns you, eat less. Eat the best chocolate available - this isn't necessarily the most expensive chocolate. Try many varieties and choose the one most delicious to YOU!

Always, eat what you enjoy, and enjoy what you eat. And for me, this is chocolate!

About the Author:
Learn how to make delicious chocolate desserts easily, quickly and inexpensively with these 4 Dessert Secrets that you can learn in just a few minutes.

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