A creamy-textured milk/white pot au chocolat served in small clear mason jars. Visually and taste-wise these are a perfect fit for any Spring table.
Author: Mardi Michels
Recipe type: Dessert
1 cup (250 ml) Whipping cream (35%)
250 g (8 oz) Cream cheese, at room temperature
¼ cup (59 ml) Greek yogurt
½ cup (118 ml) Icing sugar, sifted
60 g (2 oz) Green & Black’s Organic White Chocolate
60 g (2 oz) Green & Black’s Organic Milk Chocolate
Melt the chocolates in separate bowls (you can either do this for 1-2 minutes in a microwave on 50% wattage or over a double-boiler). Stir to ensure there are no lumps then set aside to cool slightly.
Whip the whipping cream in a large bowl with a hand-held mixer until it forms soft peaks then set aside.
Beat the cream cheese with the Greek yogurt until smooth in a medium bowl with a hand-held mixer. Slowly add the sifted icing sugar until the mix is smooth and creamy. Divide the cream cheese mixture in halves. Place one half of the mixture in another bowl.
Add the melted milk chocolate to one portion of the cream cheese mixture, folding with a rubber spatula until it is completely combined.
Add the melted white chocolate to the other portion of the cream cheese mixture, making sure to fold in completely.
Add half the whipping cream to each of the chocolate and cream cheese mixtures and gently fold until combined.
Using a spoon (or a piping bag for more precision), dollop spoonfuls of the mix, alternating milk with white, into clear ramekins or mason jars.
Cover with plastic wrap and refrigerate 6 hours to overnight.
Serve with grated Green & Black’s Organic chocolate on top.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/03/dreamy-creamy-milk-and-white-pots-au-chocolat-and-a-green-blacks-giveaway/