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Chocolate Posset

2 glasses with chocolate posset chopped strawberries and meringue

Posset is a 16th Century dessert from Britain.  Wow huh, it always amazes me what they did back then with food.  Sometimes I wonder why we’re always looking for something new, when we can just have a look at the past.

In recent years it’s made a comeback in restaurants all around the world.  Even Michelin star restaurants are serving it up.  I’ve gone with a Chocolate Posset recipe (because my hubby prefers chocolate over the more usual lemon flavour).

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Bringing the rich cream to the boil with a little sugar then adding either lemon juice or in this case good quality chocolate will give you a wonderful semi-set quick and easy dessert option for any occasion.

Four glasses of Chocolate Posset.
The posset base

Don’t let the thought of a Michelin star recipe put you off. I’m going to show you how quick and easy it is.  Of course, you can make this on the stovetop but I know you Thermomix owners will want to know the steps so let’s get started.

two glasses filled with Chocolate posset dessert

Chocolate Posset in the Thermomix

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becs-table.com.au
This Thermomix Chocolate Posset recipe has got to be one of the easiest desserts you can make from scratch. You can serve it with anything you like, strawberries, cherries, raspberries, meringue, pureed fruit.
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 2 hours 9 minutes
Difficulty Easy
Course Dessert
Cuisine British
Servings 4 people
Method Thermomix

Ingredients
  

  • 300 g double Cream extra dollop stuff.
  • 35 g caster sugar
  • 100 g dark chocolate I use 811 Callebaut Callets

Serving suggestions

  • Strawberries
  • Cherries
  • meringue dots

Instructions
 

  • Place four small glass serving glasses or wine glasses in the fridge to chill.
  • Place a small bowl on top of your TM bowl and weigh in 100 g of chocolate then set aside. Make sure the chocolate is in small drops or chop it so it is.
  • Weigh the sugar and cream into the TM bowl. Place the simmering basket on top of the lid Set to 100°c/ 1 mins/ speed 2
  • Set your TM to 1 min/98°c/sp 2 and Immediately start dropping the chocolate through the hole in the lid. Once the time is up (100 is ok for TM31 owners)
  • Pour the mix into individual serving cups and place in the fridge for at least 2 hours or until appropriately set.

Chef Bec’s Tips:

  • Leave it to chill and set, don’t go trying to serve when it’s still runny.  You can make it the day before 🙂
  • Use rich cream (extra dollop stuff) you can use thickened, but the texture won’t be as thick (although still nice).
  • I use Callebaut chocolate as most of you know. Please pick good quality chocolate, as it will make all the difference.
  • You can use any colour of chocolate you like.  White, Milk or Dark.  I love dark chocolate.  Callebaut 811 is my favourite.
  • I’ve developed this recipe to serve 4 people.  As you can see in my images it’s not a lot, but it is very rich.  I think with the added toppings it makes a wonderful end to a meal.
  • With the stovetop method just add the cream and sugar to a pan and bring to the boil.  Let it boil for around 1 minute keep stirring to stop it from burning at the base of the pan.  If it starts to bubble up too much, just remove it from the stove and turn the heat down a bit.  A gentle boil, not the kinda “boil the stuff right out of the pot” kinda boil.
  • Make sure that you take it off the heat when you add the chocolate if you’re using the stovetop method and stir until all the chocolate has melted.

Want to know more?

For a switch to Australian cuisine, why not try Golden Syrup Dumplings

Or, maybe you’d like to know more about our popular Bake Club Online

4 Comments

    1. Hi Danielle, hope you’re doing well! I just wanted to clarify that I think I mentioned my favorite chocolate in my post. I’m sorry if I caused any confusion – I looked back over it and couldn’t find where I left it out. Thank you for checking with me though!

    1. Hi Mary,
      That’s a great question. I’ve given my TM5 away and I can’t remember what temperature increments you can set it on. I’ve asked my team if they still own a TM5. Mind you, I wrote this recipe quite some time ago when I only had a TM31 and TM5 so I’d have to say you can set it to 98°C for step 4.

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