Chocolate Pots (with Whipped Cream & Rose Pistachio Caramel Shards)
Make it all about chocolate this Valentine’s Day, with this simple no fuss dessert that looks like a million bucks! The perfect dessert for romance, these chocolate pots need very few ingredients and can be garnished as simple or as sophisticated as you wish. I love caramel shards as it lends that lovely textural element to an otherwise creamy dessert. You may top it with just berries or add choco wafers to keep it simple.
Passive Time
4hours chill time
Passive Time
4hours chill time
Chocolate Pots
  • 250g good quality dark chocolate
  • 200ml thickened cream
  • 150ml thickened cream(for whipping)
  • 4Tbsp caster sugar
  • 2 egg yolks
  • 1Tbsp Grand Marnier(optional)
  • 20g salted butter
For the caramel shards
  • 2Tbsp dried rose petals
  • 2Tbsp crushed pistachios
  • 1cup caster sugar
For garnish
  • dried rose petals
  • crushed pistachios
  • Chocolate shavings
Making the chocolate pots
  1. Beat the egg yolks with caster sugar till dissolved and slightly creamy; keep aside.
  2. Beat the egg yolks with caster sugar till dissolved and slightly creamy; keep aside.
  3. In a heatproof bowl, add the chocolate and salted butter; place over simmering water (take care not to let the bowl touch the water) till the chocolate and butter has melted to a glossy mixture. Keep aside to cool lightly.
  4. While the chocolate is cooling, heat the cream on low heat till lightly warm.
  5. Add a little of the warm cream into the chocolate, mix well to combine and then continue to add cream and mix in small amounts.
  6. Next add the egg yolk sugar mixture and Grand Marnier; mix lightly till combined.
  7. Pour into glasses/pots or any serve ware that you desire.
  8. Chill in the refrigerator for at least 4 hours.
Caramel Shards
  1. Using a hand held beater or mixer, whisk the remaining cream to make the whipped cream (remember to always pre chill the bowl and cream to get the best whipped cream).
  2. To prepare the caramel shards, line a baking paper over a flat tray and sprinkle half of the rose petals and crushed pistachios; keep aside.
  3. In a pan, add the sugar and 3 tbsp water; place on low heat and allow the sugar to melt (stir occasionally). Once the sugar has melted, increase the heat and allow the sugar syrup to caramelize (do not stir; use a damp pastry brush and press down along the sides to prevent the sugar from crystallizing.) Stir once as the sugar begins to caramelize and take on a golden hue.
  4. Remove and pour on the baking tray; swirl the tray gently to even out the caramel on all sides and to get a thin and fine layer. Immediately add the remaining rose petals and pistachios; allow to cool before breaking into shards.
Assemble the pots
  1. To assemble, add the whipped cream to each chocolate pot and garnish with the caramel shards, shaved chocolate, pistachios and rose petals.