About this recipe:Keep this unbelievably easy recipe a secret, never revealing that the silky, rich dessert of dark and white chocolate was created in minutes, not hours. Dark chocolate with 70 per cent cocoa solids will give the dessert the best flavour. Delicious!
200g dark chocolate
425g can low-fat custard (at room temperature)
1 tbsp brandy
125ml double cream
30g white chocolate, finely grated
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Method Prep:25min › Cook:5min › Ready in:30min
Melt the chocolate: Put six ramekins, small glass dishes or shallow tumblers in the freezer to chill. Break the chocolate into small pieces and put into a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate has melted – this will take about 3 minutes. Remove the bowl from the pan as soon as the chocolate has melted and stir until smooth.
Add the custard: Pour in about a third of the custard and stir lightly. The chocolate will begin to thicken and become glossy, so do not overmix – a couple of large scooping stirs are enough. Pour in all the remaining custard and stir to combine it with the chocolate. The mixture will thicken as the chocolate cools. Stir in the brandy.
Fill the dishes: Spoon the mixture into the chilled ramekins, adding it to the middle in dollops. Put in the freezer to chill for 20 minutes or until set.
Prepare the cream: Put the cream into a bowl and whip until it just begins to thicken and hold its shape. Stir in the grated white chocolate and chill in the fridge until you need it. Spoon the cream on to the chocolate pots and serve at once.
Instead of double cream, use 150ml extra-thick double cream without whipping, or 150ml longlife double cream, chilled in the freezer for 5 minutes. Or top the desserts with a dollop of mascarpone (with or without the grated white chocolate).
Serve with fresh soft fruits or sliced fresh nectarines, peaches, mango or pineapple on the side. If you want the sauce to be less rich you can omit the cream topping and grate a little white chocolate over the mousse.