250 ml double cream
A couple of drops of vanilla extract, to taste
175 g Salcombe Dairy Dark Chocolate with Ginger, chopped
2 tbsp soft light brown sugar, to taste
Whipped Cream (optional)
2 to 3 Chocolate & Vanilla Doughlicious Cookies, cooked according to packet instructions
Did you know it is possible to whip up a stunning seasonal dessert in a few simple steps? With a little help from our friends at Merchant Gourmet and Salcombe Dairy we have created this luxurious spiced chocolate and chestnut pot – finished with a flourish thanks to our Chocolate & Vanilla Cookies
Pop the chopped chocolate in a heat-proof bowl and set aside.
Pour the cream into a saucepan and gently bring to a simmer. Add the vanilla extract, to taste.
Remove the pan from the heat and pour the cream over the chopped chocolate. Stir until melted. Add the sugar, to taste.
Spoon into 4 large (or six smaller) glasses or ramekins. Cover with cling film and chill in the fridge for 1 hour (or until set).
Just before serving, remove from fridge, top with a quenelle of whipped cream (if using) and half a Chocolate & Vanilla Cookie (broken into pieces).
We love Salcombe Dairy Dark Chocolate with Ginger! This top-quality chocolate is flecked with pieces of crystallised stem ginger which makes a