The secret….. keep the servings as small as possible… two to three tablespoons only, and your guests will dream sweet dreams of smooth creamy melt in your mouth heaven….
This is the ideal dinner party dessert, quick and easy make in advance….
click on the link for the recipe card in PDF format White chocolate pots ………. RECIPE CARD
For the White chocolate pots you will need:
250 g crème fraiche
250 ml fresh cream
400g GOOD quality white chocolate (I use Lindt or Woolworths organic)
1 x small tub of granadilla pulp
1 x packet crushed nutti crust biscuits
Strawberries OR raspberries
Crush the nutti crust biscuits until fine.
For jars, add 2 x tablespoons and for espresso cups, add 1 x tablespoon of fine nutti crust biscuits to each jar/cup.
Slowly mix the cream and crème fraiche until well combined (not whipped). Slowly heat the cream/crème fraiche mixture until near bubbling point. Take off the heat, add the finely chopped chocolate and slowly stir until melted, velvety and smooth.
Fill the jars or espresso cups with the melted white chocolate mixture, make sure you only fill them maximum half way, or less….
Refrigerate until needed….
If you use strawberries, slice them into quarters and stir in the Granadilla pulp, refrigerate and add to the cups before serving. If you use raspberries, top the jars just before serving with the raspberries and spoon over some of the granadilla pulp.
While I topped the espresso cups, the girls got ready for a quick family shot..
We served the white chocolate espresso cups as part of a cheese platter… it looked beautiful and decadent and was a great end to an even greater evening…
I use the small jars with a lid for a sweet surprise at a picnic, see the pic below… at the Paul Cluver Amphitheatre. I cannot wait for this year’s summer concerts under the stars in the forest… pure magic…
Come on summer!!