Chocolate and ginger pots recipe

10 ratings Rate
  • Serves 8
  • 10 mins to prepare and 15 mins to cook, 1 hr to cool
  • 123 calories / serving
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chocolate and ginger pots HERO

Put the caster sugar, cocoa powder and plain flour in a pan, make a well in the centre and crack in the egg and 2 egg yolks. Stir to form a paste, then gradually stir in the milk, the chopped stem ginger and ground ginger and stir it in.

Put the pan on a low heat and cook for 15 minutes, stirring until it reaches the consistency of thick double cream (keep the heat low or the eggs will scramble). Remove from the heat, then beat until creamy using an electric hand whisk. Divide the mixture between 8 x 50ml (2fl oz) pots or espresso cups, and top each with a piece chopped stem ginger. Chill for 1 hour before serving.


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  • Ingredients

  • 85g (3¼oz) caster sugar
  • 35g (1½oz) cocoa powder
  • 25g (1oz) plain flour
  • 2 medium eggs (1 whole, 2 yolks)
  • 250ml (8fl oz) semi-skimmed milk
  • 2 balls stem ginger, finely chopped, plus extra to garnish
  • 1tsp ground ginger
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  • Energy 521kj 123kcal 6%
  • Fat 4g 6%
  • Saturates 1.6g 8%
  • Sugars 16g 18%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.1g Protein 4g Fibre 1.6g

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