Now that the Christmas rush is over we can all sit down and relax for a while. I know I need some time off around this time of year. Luckily with so many left overs, meals are sorted for a few days. “You can have turkey sandwiches or ham rolls!” I can hear half the world yelling to their families.

I thought I would show you one of the desserts I made for Christmas day. I also made my Berry Merry Pavlova as it is a family favourite. As we were in Paris for this Christmas I took advantage of the colder weather and made a  hot dessert. I poured the mixture into the glass containers that you buy yoghurt in at the supermarkets. I kept eight of them and intend packing them in my suitcase in bubble wrap as I love the shape. Christmas in Paris is very different to Christmas in Brisbane. December is the month that people start to focus on the present buying and food preparation. The stores don’t start putting out decorations and products in September. As the weather is cold, there are lots of winter outdoor activities like ice skating that pop up in front of Hotel de Ville and the Eiffel Tower. It has a less commercial feeling about Christmas. I didn’t experience the Christmas rush at the supermarkets either which was a great relief.

So back to the Chocolate Hot Pots. They are pretty simple to make and taste wonderful. Sometimes they rise a little high in these small containers and I have to trim them up a bit, so you might choose to make yours in one big dish. You could give everyone a spoon and tell them to just dig in! I served mine with raspberries. They would also taste great with cream or ice cream.

Recipe Chocolate Hot Pots

Ingredients serves 4

  • 1 cup gluten-free self-raising flour
  • 3/4 cup caster sugar
  • 250grams of dark chocolate
  • 1/2 cup cocoa
  • 1 teaspoon vanilla essence
  • 2 eggs beaten
  • 30g butter, melted
  • 3/4 cup firmly packed brown sugar
  • 1 3/4 cups boiling water
  • raspberries and gluten-free icing sugar, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced. Lightly grease small containers or an 8 cup-capacity ovenproof dish.
  2. Combine flour, caster sugar and 2 tablespoons cocoa in a bowl. Add beaten eggs, vanilla. Melt chocolate with the  butter over boiling water until runny. Stir to combine. Pour mixture into prepared pan. Smooth top.
  3. Place filled containers in a ban marie or a dish of water that comes half way up the sides of the dish.
  4. Cook for around 20 mins or until light a fluffy with a gooey centre.

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