Glossy after a gentle whisk, then cool and smooth after a few hours in the fridge, these little pots carry the woody, spicy depth of François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao.
Serves 4 · 15 min + 3 h chilling
Ingredients
- 1 Tanzania 75% Dark Chocolate Bar (François Pralus), 3.5 oz / 100 g, finely chopped
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tbsp sugar
- A few fresh raspberries per pot
Method
- Finely chop the Tanzania 75% dark chocolate bar (3.5 oz / 100 g) and place it in a bowl.
- Bring 3/4 cup (180 ml) heavy cream, 1/4 cup (60 ml) whole milk and 1 tbsp sugar just to a simmer.
- Pour the hot cream over the chocolate, wait 1 minute, then whisk gently until smooth and glossy.
- Divide among 4 small glasses and chill for at least 3 hours.
- Top each pot with a few fresh raspberries just before serving.
The star of this recipe: Tanzania 75% Dark Chocolate Bar, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
