Prosecco Truffle Pots
These Prosecco Truffle Pots are rich, chocolatey & boozy. But there's more good news: this dessert is also super quick & easy to make.
Servings: 4 Servings
Ingredients
- 135 ml/ ½ cup plus 1tbsp Double (heavy) cream
- 150 g/ 5 ½ oz Dark chocolate - chopped really fine
- ¾ teaspoon Light muscovado sugar
- 60 ml Prosecco
- 15 g/ ½ oz Unsalted butter - cut into small pieces
To serve
- Whipped cream
- Decorations of choice (e.g. coloured sugar/ sprinkles, grated chocolate, cocoa powder)
Instructions
- Heat the cream and sugar over a medium heat until the sugar has dissolved and the cream is just about to boil
- Meanwhile, put the chocolate and butter into a heatproof bowl
- Pour the cream over the chocolate & butter, then stir until the chocolate has melted and the mixture is smooth
- Stir in the Prosecco
- Pour into 4 small glasses or espresso cups. Place in the fridge to set (about 4-5 hours)
- Take out of the fridge about 30 minutes before serving.
- Right before serving, top with whipped cream and the decoration of your choice
Notes
This mixture would also be perfect drizzled over ice cream. Just make up half the quantity and pour over the ice cream after you have stirred in the Prosecco.
I made 4 desserts in glasses that each took approx 60ml of liquid. There was a little bit left over for um... me.
I made 4 desserts in glasses that each took approx 60ml of liquid. There was a little bit left over for um... me.