Picnic season is here, so up your alfresco dining game with these chic accessories
Picnic season is here, so up your alfresco dining game with these chic accessories

Megan Burns

Soon enough, we will all be united in hate-watching Wild Mountain Thyme
Soon enough, we will all be united in hate-watching Wild Mountain Thyme

Lynn Enright

Stress Awareness Month: 6 tips to help you mange symptoms (and avoid burnout)
Stress Awareness Month: 6 tips to help you mange symptoms (and avoid burnout)

Jennifer McShane

Lizzo slides into Chris Evans’ DMs and his reaction is everything
Lizzo slides into Chris Evans’ DMs and his reaction is everything

Shayna Sappington

What’s on: What to watch, stream, read and listen to this April
What’s on: What to watch, stream, read and listen to this April

Holly O'Neill

Soggy veg at the bottom of your fridge? Tips to make sure your produce lasts until your next shopping trip
Soggy veg at the bottom of your fridge? Tips to make sure your produce lasts...

Megan Burns

Lidl Ireland to provide free sanitary products in effort to combat period poverty
Lidl Ireland to provide free sanitary products in effort to combat period poverty

Sarah Finnan

Image / Living / Food & Drink

What to eat this weekend: Sophie White’s chocolate pots


by Meg Walker
27th Mar 2021
blank

These little chocolate pots are super-delicious and oh so easy. The perfect pick me up to battle the endless lockdown blues.

For the recipes inspired by my dad, I couldn’t not include something chocolatey. Chocolate was like his life force. Ordering dessert in a restaurant was no hardship for Kev – he would just scan the list for the word “chocolate” and, without further investigation into the dish, would simply point and order. I get my embarrassing penchant for hiding bars of chocolate from him also. Whenever Himself unearths a cachet of sea salt dark chocolate and duly mocks me, my defence is always that it’s a hereditary trait.

Sophie White’s Chocolate Pots
Serves 6

Ingredients

  • 410ml single cream
  • 200g plain chocolate, broken into pieces
  • 2 tsp instant coffee
  • 2 tbsp whiskey or coffee liqueur
  • 1 egg


Method

Pour 300ml of the cream into a saucepan and gently heat until just bubbling. Remove from the heat, carefully add in the chocolate pieces, then whisk together to melt the chocolate and combine it thoroughly with the cream. Whisk in the coffee and whiskey.

At this point, have a little taste to make sure the booze levels are to your satisfaction. Leave to cool to room temperature, then whisk in the egg. Pour the mixture into little glasses. I use quite generous shot glasses, but small tumblers or espresso cups also work.

Place on a tray, cover with clingfilm and chill in the fridge for at least 6 hours until set.

Whip the remaining cream until it holds soft peaks, then spoon into the glasses. Serve with biscotti.

Extracted from Recipes for a Nervous Breakdown by Sophie White (Gill Books, €24.99)