If all the Toblerone bars that are consumed each year were laid out end to end, they would stretch for 62,000km – that’s more than the circumference of the Earth. But you’ll just need a couple to make these decadent Chocolate Pots – perfect for a socially distant dinner party, or for those organised people who are already planning Christmas lunch!

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Chocolate Pots

Creamy and velvety in texture, these little pots will sit happily in your fridge for 2–3 days. The Cointreau cuts through the rich chocolate and is perfect if you are serving guests for a special dinner but not absolutely necessary. You can leave it out if you prefer or use a different liqueur.

Makes 6, using 6 x 150ml ramekins or teacups and saucers
Prep: 20 minutes
Chill: 3–4 hours

Ingredients

• 150g Toblerone milk chocolate
• 150g Toblerone dark chocolate
• 250g mascarpone
• 150ml double cream
• zest and juice of 3 satsumas or clementines
• 2 tablespoons Cointreau (optional)

To serve

Raspberries
Mini Toblerone dark chocolate chunks

Method

1. Melt the milk and dark chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and stir together until smooth. Leave to cool for 10 minutes.
2. Meanwhile, put the mascarpone, cream and satsuma zest and juice in a large mixing bowl. Beat together for 3–4 minutes with an electric whisk until creamy and smooth.
3. When the chocolate has cooled, spoon into the bowl with the Cointreau, if using, and whisk into the cream mixture until smooth. Spoon into the ramekins or cups and chill in the fridge for 3–4 hours. Serve with raspberries and extra chocolate scattered over the top. DM/ ML

Toblerone Cookbook: 40 Fun & Fabulous Triangular Treats is published by Octopus (R240). Visit The Reading List for South African book news – including recipes! – daily!