Best 2 Choco Hoto Pots Nigella Lawson Recipes
Indulge in a culinary journey with Nigella Lawson's exquisite recipe for Choco Hoto Pots. This unique dish, a fusion of East and West, combines the comforting flavours of Japanese hot pots with the decadence of rich chocolate. Prepare to embark on a sensory adventure as we delve into the delightful world of Choco Hoto Pots, a dish that promises to warm your heart and satisfy your sweet cravings.
Let's cook with our recipes!
CHOCO-HOTO-POTS
I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels.
Provided by Nigella Lawson
Categories easy, quick, weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
- Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
- In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
- Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 14 grams, Carbohydrate 74 grams, Fat 44 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 62 milligrams, Sugar 66 grams, TransFat 1 gram
CHOCO-HOTO-POTS - NIGELLA LAWSON
Make and share this Choco-Hoto-Pots - Nigella Lawson recipe from Food.com.
Provided by NovaLee
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
- Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
- In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
- Fold in white chips.
- Divide mixture evenly among ramekins and place on baking sheet.
- Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
- Serve on plates this is very hot.
Nutrition Facts : Calories 672.1, Fat 41.8, SaturatedFat 25.1, Cholesterol 169.7, Sodium 60.8, Carbohydrate 74.6, Fiber 2, Sugar 67.4, Protein 6.6
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
- If you don't have heavy cream, you can use milk instead. However, the chocolate pots will be slightly less rich and creamy.
- Be careful not to overcook the chocolate pots. They should be cooked until they are just set, but still have a slight wobble in the center.
- Serve the chocolate pots immediately, topped with whipped cream or ice cream.
- You can make the chocolate pots ahead of time and store them in the refrigerator for up to 3 days. When you're ready to serve, simply reheat them in a preheated oven or microwave.
Conclusion:
Chocolate pots are a delicious and easy-to-make dessert that is perfect for any occasion. They are rich, creamy, and decadent, and they are sure to satisfy your sweet tooth. So next time you're looking for a special treat, give chocolate pots a try.
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