Quick Chocolate Pots
300g/11oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
300ml/½ pint/1¼ cups double (heavy) cream
250g/9oz/1½ cups mascarpone cheese
2 tbsp hot espresso coffee
6 tbsp crème fraîche
coffee beans to decorate
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream, mascarpone and espresso. Mix well until the chocolate blends with the cream and mascarpone.
2 Divide the chocolate mixture among six glasses or ramekins and chill in the refrigerator for 20 minutes.
3 Just before serving, spoon some crème fraîche on top and decorate with coffee beans.