Chocolate pots or also known as petit pots is a light French dessert from the 17th century. And it means 'pot of custard'- and what a lovely translation it is. It is light and delicate, almost like crème brûlée. I used to make this quite a lot for my guests while employed by Augusta Kleinbosch Guest Farm. It is lovely served with whipped cream or Crème fraîche. It is a quick and easy recipe to make, and the lovely vanilla pod/seed just add that wonderful distinct vanilla flavour, apart from the vanilla essence used as well. Personally I am very fond of using vanilla pods/seeds. The first time I used it was just fabulous - that flavour one just can not describe it in words! Personally I am very thankful to nature for this lovely, lovely item. You can also add a lovely orange syrup on the plate decorating, or use lovely fresh berries in season such as gooseberries, raspberries, blueberries, mulberries etc. You can bake them in ramekins or soufflé ramekins or lovely see-through ramekins if you do not feel too sorry for them! Lavender leaves and flowers look lovely for decoration, as well as lemon verbena can add something special to the chocolate pots. Other popular flavours other than chocolate are: pumpkin, caramel or coffee.
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Serves: 12 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes
Nutrition: Calories 869 Carbs: 66g Protein: 16g Fat: 61g