The Queen's favourite chocolate pots
Clodagh pays tribute to the Queen, by making her favourite chocolate fondant pots. The dessert was frequently enjoyed by Her late Majesty during yearly visits to Clodagh’s husband Harry’s family home on the Highclere Estate.
Chocolate Pots
Serves: makes about 500ml / 4 small ramekins
Ingredients
300ml single cream
A few drops of vanilla extract
175g plain chocolate, minimum 70% cocoa solids, finely chopped
1 egg, beaten
Pinch of salt
Method
1. Place the chocolate in a large heatproof bowl.
2. Heat the cream along with the vanilla in a small saucepan over a low heat and bring to a gentle simmer.
3. Pour the cream over the chocolate and stir the mixture together, so the chocolate melts.
4. Add the beaten egg and a pinch of salt and mix together.
5. Pour into small ramekins and chill in the fridge overnight, or until set.
Shortbread Biscuits
Serves: Makes about 12 – 15 cookies
Ingredients
100g unsalted butter
50g caster sugar
150g plain flour
Pinch of salt
Method
1. Preheat the oven to 170C, 150C fan, Gas 3. Line a baking sheet with parchment paper.
2. Cream the butter and sugar together with a wooden spoon or in a food mixer until light and fluffy.
3. Sift in the flour gradually, and mix until the dough comes together.
4. Shape the dough into a sausage-like shape, about 3cm in diameter, wrap in baking paper and leave in the fridge to chill for about 30 minutes.
5. When ready to cook, preheat the oven to 170C, 150C fan, Gas 3. Unwrap the dough and cut off slices about 1cm thick, and place them on the prepared baking tray.
6. Bake in the oven for about 20 -25 minutes, or until cooked through and a light golden colour.
7. Remove from the oven and allow the biscuits to cool and firm up for about 15 minutes, then carefully place on a baking tray and put on to a cool rack.
Notes
The shortbread will keep for 1 week in an airtight container.
To make hazelnut shortbread biscuits, add 50g chopped toasted hazelnuts to the mixture at the same time as the flour.