Ginger chocolate pots

Ginger chocolate pots

The Sugar Hit!
Chris Middleton

The combination of ginger and chocolate is so Christmassy to me. I think it’s because there is always a box of chocolate-coated ginger floating around somewhere at this time of year – usually around my dad, because he loves it. The idea for a water-based ganache is something I picked up from Paul A. Young, a London chocolatier, in his book, Adventures with Chocolate. It saves this dessert from being over-the-top rich, which chocolate pots can be; yet they remain beautifully silky, full-bodied and elegant. These are actually the perfect two-bite dessert for the end of a big party, and you would get about 8 serves if you made them in little shot glasses or demitasse cups (the recipe is easy to double or even triple). Otherwise, you can serve them in small glasses or ramekins and get about 4–6 greedy servings out of this.


Quantity Ingredient
100g milk chocolate, (60% cocoa solids)
100g dark chocolate, (70% cocoa solids)
3 pieces stem ginger in syrup, plus 1 tablespoon of the syrup
125ml thickened cream, (35% fat)
2 egg yolks


  1. Chop the chocolate into small chunks and put it in a small heat-proof mixing bowl.
  2. Chop the stem ginger into very small pieces and distribute evenly between your serving dishes or glasses.
  3. Put the cream, reserved ginger syrup and 80 ml water in a small saucepan over medium–low heat and stir together. Heat just until small bubbles begin to form at the edges, then pour over the chopped chocolate. Leave for about 30 seconds, then begin to stir, very gently, from the centre of the bowl, until the chocolate melts and the mixture comes together. Drop in the egg yolks and stir until they’re incorporated.
  4. Divide the mixture evenly between your serving dishes or glasses and chill for at least 4 hours or, preferably, overnight.
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