Glossy after a gentle whisk, then cool and smooth after a few hours in the fridge, these little pots carry the floral elegance of François Pralus’s Ecuador 75% Dark Chocolate Bar, made from organic Nacional cacao.
Serves 4 · 15 min + 3 h chilling
- Finely chop the Ecuador 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: Ecuador 75% Dark Chocolate Bar, by François Pralus.
