Silken Chocolate Pots With Shiraz Syrup
Another find from my Dairy Australia cookbook. I am not a shiraz lover but this was so delcious, so decadent, so rich and just so very, very !!!!!!!!!! .......... I think that says it all Do not be tempted to make larger servings as this dessert is so very rich. I have not listed the cooling time in the prep time.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2cups thickened cream
- 250
- 1cup shiraz wine
- 1cup caster sugar
- 2cups frozen mixed berries
- dark chocolate shavings, for serving
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DIRECTIONS
- Heat 1 cup of the cream in a small saucepan until almost simmering, remove and stir in chocolate until melted. Cool to room temperature.
- Whip remaining 1 cup of cream until soft peaks form, fold in chocolate mixture until well combined.
- Spoon mixture into 6 serving glasses, refrigerate until set. (approx 2 hours).
- For the syrup: Combine the shiraz and sugar in a small saucepan & heat gently, stirring until sugar dissolves. Bring to a gentle simmer and turn off heat immediately. Cool to room temperature, stir in berries 1 hour before serving.
- To serve: Carefully, pile the soaked berries into the serving glasses (over the chocolate mix) and drench with syrup. Garnish with chocolate shavings.
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