Chocolate, cardamom and ginger pots
Makes: 10
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Chocolate, cardamom and ginger pots
Makes: 10
Serves: 10
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
490Kcal
Fat
39gr
Saturates
23gr
Carbs
28gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.1gr
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Ingredients
- 40g dark muscovado sugar
- 6 medium egg yolks
- 4 cardamom pods
- 500ml double cream
- 125ml whole milk
- 200g dark Belgian cooking chocolate (54% cocoa solids), chopped into small pieces
- 100g dark Belgian cooking chocolate (70% cocoa solids), chopped into small pieces
- 75g stem ginger, drained weight, finely chopped
- 1 tbsp cocoa powder, for dusting
- 50g crystallised ginger pieces
Step by step
Get ahead
You can make these 3 of 4 days ahead. Keep, covered, in the fridge. Finish with the crystallised ginger before serving them.
- Put the sugar and egg yolks in the bowl of a stand mixer and whisk until well combined, thickened and airy. You can also do this in a large bowl with an electric whisk, or by hand if you are very strong!
- Bash the cardamom pods to break the green outer shell; discard the shells and save the seeds. Coarsely grind the seeds using a pestle and mortar and place in a saucepan with the cream, milk and a pinch of salt. Slowly bring the mixture to a bare simmer. Remove from the heat, tip in the chocolate and leave it to sit for a couple of minutes, then stir until the chocolate has melted.
- Pour the hot chocolate cream onto the yolks and sugar, whisking vigorously until smooth. Divide the stem ginger between 10 small glasses or espresso cups and carefully pour or ladle the chocolate mixture over the top. Cover and chill for 4 hours, then dust with cocoa and scatter over some crystallised ginger just before serving.
