We had a sporty, active Saturday with the boys in rainy Dublin today . A trip to the national aquatic centre, a run on the beach, a cycle in the park, a trip to the bookshop, with all activities interspersed with heavy, heavy rain, in fact hail at one point ... our mood however was not dampened ..... to drive away the bad weather and give us a little burst of energy, I made some delicious little chocolate pots which went down so quickly, I barely got a chance to photograph them!
You will need:
85g good quality dark chocolate, I used Green & Blacks 72% cocoa
1 tblsp Green & Blacks drinking chocolate
1/2 tsp ground coffee
1/2 tsp vanilla essence
2 egg whites
1 tblsp golden caster sugar
50g full fat Greek yoghurt
Ok, so my mother made these a few days ago using milk chocolate and they turned out great, so this morning, over coffee on the phone, she called out her recipe. All fine, sounds easy.
After I had made these, and they were busy solidifying in the fridge, I realised, while re-reading my scrawl of the recipe, that I had omitted to add the Greek yoghurt. My son, who was waiting in the wings dreaming of chocolate, volunteered to just try them to see if they were ok....bingo, they were amazing, light, dreamy ... a perfect little cup of chocolaty goodness, no need for Greek yoghurt.All you have to do is ...
In a small bowl, over a pan of simmering water, place the chocolate pieces and let them melt. Take off the heat and add the drinking chocolate, vanilla extract and the coffee powder. Now, against your natural instincts, add 2 tablespoons of cold water and stir this into the melted liquid. It will at this point do what you might expect - turn into a pasty, not so nice, thick chocolate sludge. Place the bowl back over the hot water and ensure that everything is melted. Now add 2 tablespoons of boiling water and stir like mad until everything is smooth and silky. This will happen, I assure you. Now leave it to cool.
Next, in a large-ish mixing bowl, add the 2 egg whites and the tablespoon of caster sugar. With a balloon whisk, mix until the egg is light and peaky.
Add the cooled chocolate sauce and beat again with the balloon whisk until it is all combined. At this point you could add your Greek yoghurt (maybe next time!).
Spoon into individual ramekins or little espresso cups. Chill for at least two hours.
Just before serving, decorate with fresh raspberries, a little sprig of mint and some icing sugar.