THE DAIRY KITCHEN Silken Chocolate Pots with Shiraz Syrup


Serves 6
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
Silky smooth chocolate pots with fruits poached in red wine, make these the most exquisite desserts.


2 cups thickened cream
250g dark chocolate
1 cup shiraz
1 cup caster sugar
2 cups frozen mixed berries
dark chocolate shavings, for serving
Handy Tips
This chocolate dessert is very rich so don't be tempted to serve too much!


  1. Heat 1 cup cream in a small saucepan until almost simmering, remove and stir in chocolate until melted. Cool to room temperature.
  2. Whip remaining cream until soft peaks form, fold in chocolate mixture until well combined.
  3. Spoon mixture into 6 serving glasses, refrigerate until set.
  4. For syrup, combine shiraz and sugar in a small saucepan, heat gently, stirring until sugar dissolves. Bring to a gentle simmer and turn off heat immediately. Cool to room temperature, stir in berries 1 hour before serving.
  5. To serve, pile soaked berries into the serving glasses and drench with syrup. Garnish with chocolate shavings.

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