These irresistibly creamy Valrhona dulcey chocolate pots are the perfect make-ahead, stress-free dessert – a sweet tooth’s dream. Crunchy pearls and whipped cream add a welcome variety of texture, while fresh berries add a complimenting freshness.

Serves 2

125g Valrhona Dulcey fèves
Pinch of salt
150ml cream
A little extra whipped cream or mascarpone, to serve
Valrhona crunchy chocolate pearls, to decorate
Fresh berries, such as blueberries or strawberries, to serve

Place the chocolate into a bowl with the pinch of salt. In a saucepan, boil 75ml of the cream and then pour over the chocolate. Stir until melted and smooth. Set aside to cool.

In a bowl, whip the remaining cream to soft peaks only (don’t over whip). Gently fold whipped cream into the chocolate mixture until smoothly incorporated. Divide mixture between two serving glasses. Place in the fridge to set for at least 4 hours or preferably overnight.

Serve topped with a dollop of whipped cream or mascarpone and a sprinkling of chocolate pearls. Serve with fresh berries on the side.

Recipe by Julie Le Clerc



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