« Ginger and Rum chocolate pots - BBC Good Food Show,Winter »

 A quick and easy dessert served up by our chef Rob Cottam at the BBC Good Food Show, Winter. Delicious hot or cold.

Serves 4 -6

Ingredients:

• 300 ml double cream
• 200g dark chocolate, chopped
• 2 sachets Very Lazy ginger paste
• Rum (to taste, 1 to 2 tablespoons)

Method:

Warm the cream in a saucepan until it is hot but not boiling.

Gradually stir in the chocolate and keep on the heat until it is all melted in.

Add the ginger and rum, stir until well combined

Pour into warmed shot glasses or espresso cups and serve immediately. 

(To serve chilled: crush a few gingersnap biscuits and sprinkle in the base of some small ramekins. Pour over the chocolate mixture and allow to set in the fridge for at least 1 hour.)