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Lowish Carb Chocolate Pots

Those of you that follow me on social media will know that for the last 10 months I've been on a bit of a health drive. I've lost between 2.5 & 3 stone depending on when you catch me, at the mo I'm back at 2 & a half after South Africa !!!!

Anyway it's been loosely based on low carbing and upping my exercise (I've bought a trampette and do half an hour each morning in front of Lorraine!!! Not literally but she's on the box, this also gives me a timer).

Richard is low carbing also, so I wanted to find a dessert that was simple but gives that dessert kick!!

This is it, plus if you want to adapt for non carbing you can add a little caster sugar into half of the mix (I did this recently for the daughter-in-law).
200g Dark Chocolate (at least 72%) + a little to finish
120ml boiling water
200ml double cream + 100ml to whisk to finish
Fresh berries

Chop the chocolate into tiny pieces and pop into a pan, pour over the boiling water, place over a low heat and whisk until the chocolate is complete melted and combined with the water.

Next whisk in the double cream until light and bubbly (for added lightness take off of the heat and whisk with a hand-whisk for about 2 minutes).

Pour into 4 ramekins or teacups.

Pop into the fridge for at least 3 hours. Whip a little extra cream and either pipe or spoon some onto each. Add a little grated chocolate and some berries and voila.