Spiced Chocolate Pot with a Raw Raspberry Compote

September 17, 2017September 17, 2017

Bringing a little indulgence to your week…

Anyone who knows me well is aware that the way to my heart is through a rich and chocolaty dessert. More specifically through any chocolate mousse/ pot/ ganache or similar gooey concoction. I have taken a quick break from devouring such delights in restaurants in order to create one of my own at home and share the recipe with you!

It is almost alarmingly quick and simple to create as you feel that surely one must work harder to earn such an indulgence – the dessert is practically ready in the time it takes to heat up the cream. The chocolate sauce made up by infusing cream with a little sugar and cinnamon, heating it, pouring it over chocolate and stirring the two together until glossy and delicious. I could personally eat this straight out of the pan (and to be honest I did do that…) but I thought why not elevate it even further with a simple three ingredient compote? As raspberries and chocolate work so beautifully together – the slightly tart taste cuts through the sweetness of chocolate – that was the fruit I chose to turn into the raw compote. Simply crush up the fruit and add a little water and sugar to sweeten and loosen it and then layer the two up!

Serves 3 – 4

Prep time: 15 minutes

Ingredients

200 g dark chocolate
200 g double cream
200 g raspberries
1 tbsp caster sugar
2 tsp cinnamon
extra caster sugar (optional)
1 handful pistachios

Method

Use a sharp knife to chop the chocolate into small chunks.
Place the cream in a small saucepan and stir in the cinnamon and caster sugar. Heat this up on a medium heat until it is just below boiling, remove it from the heat and pour it over the chocolate shards. Leave this to one side.
To make the raw raspberry compote use a fork to mash up the raspberries, sprinkle over 1 tsp of caster sugar (though this is optional) and then stir in 2 tsp of cold water to loosen up the consistency a little.
The chocolate shards should have melted from the heat of the cream by this point so use a spoon to fold the two together until you have a smooth and glossy sauce.
In several ramekins or glasses pour in the chocolate and the raspberry, alternating between the two so that the compote is running through the whole dessert. Crush the pistachios and sprinkle them on top. You can eat it straight away or leave in the fridge for up to thirty minutes if you want the chocolate to solidify a little before eating it.
Enjoy!

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also recently joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.