Melting chocolate and peanut butter pots
“No wonder eight out of ten Brits say they’re too busy, even, to eat dessert, although four out of ten say dessert is better than sex–which makes me not only worry about their sex lives, but also wonder what they have for dessert.”James Wallman, Time and How to Spend It: The 7 Rules for Richer, Happier Days
Well, here’s a super-simple dessert – I challenge anyone to say they are too busy to make, or eat, this. I cannot be responsible for what it will do for your sex life though!
For those who love peanut butter. It’s a bit like molten Snickers!
Recipe for melting chocolate and peanut butter pots
- 100g/two-fifths of brick of butter
- 100g/½ cup soft brown sugar
- 100g/4 oz dark chocolate
- 60ml/4 tbsps strong dark coffee (or 1 tbsp instant coffee and 3 tbsps boiling water…cooled)
- 2 eggs
- 65g/a generous half cup of self-raising flour (or use plain flour and 1 tsp baking powder)
- 20g/3 tbsps good quality Dutch cocoa
- 4 level tbsps. or so of smooth peanut butter
- 200 ml/ ¾ cup crème fraîche
- Preheat the oven to 180°C.
- In a small saucepan, very gently heat the butter, sugar, chocolate (break this into squares first), and coffee. After a few minutes it should have melted, stir, and take off the heat.
- Go and do something else for about ten minutes or so.
- Beat the eggs in, and mix in the flour and the cocoa.
- Divide about three-quarters of the mixture between the seven ramekins
- Drop a couple of teaspoons of peanut butter into each.
- Cover the peanut butter with the remaining chocolate mixture.
- Bake for 10-15 minutes (just ten, if you want to keep them warm while you eat a main course, then keep them warm). They should be cracked on the top.
- Serve with the crème fraîche.
For a plain chocolate fondant recipe, which won my son his French GCSE, follow this link.
Music to cook to
Seya Loca sings, Chocolata