Chocolate pots with Tejas de Tolosa

Chocolate pots with Tejas de Tolosa

Chocolate pots with Tejas de Tolosa

Chocolate pots with Tejas de Tolosa

Typically served with coffee. Add drops of really good extra-virgin olive oil and a few flakes of salt to the chocolate pot, too. You won’t regret it.

Serves 6
dark chocolate 200g, broken into pieces
full-fat milk 75ml, warmed to blood temperature
double cream 200ml, out of the fridge for 20 minutes
for the tejas de Tolosa biscuits:
free-range egg white 1
caster sugar 50g
plain flour 1 tbsp
vanilla extract few drops
unsalted butter 25g, melted and cooled
flaked almonds to sprinkle (optional)

Preheat the oven to 190C/gas mark 5. Line two baking sheets with baking paper.

To make the biscuits, beat the egg white and caster sugar with a fork until frothy. Sift over the flour and fold it in. Add the vanilla extract, then lastly add the cooled melted butter.

Spoon the mixture on to the baking sheets in dollops about 8cm wide. Sprinkle with the flaked almonds, if using, and bake for 6–8 minutes until lightly golden. As soon as the biscuits are out of the oven, lay them over a rolling pin so they cool and harden in a curled shape. Place on a wire rack.

For the pots, melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots or glasses and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.