200 grams dark chocolate (62% cocoa), finely chopped
½ cup water
1 teaspoon vanilla extract
1 tablespoon brown sugar
2 tablespoons vegetable oil
pinch sea salt
¾ cup cream, softly whipped
2 tablespoons seedless dark fruit jam
1 punnet blueberries
softly whipped cream or thick plain yoghurt
Topping: Heat the jam in a saucepan or microwave until hot. Stir in the blueberries then set aside to cool. Don’t cook the berries.
Put the water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth and shiny. Scrape into a large bowl and leave to cool.
Fold in ⅓ of the cream to loosen the chocolate then gently but thoroughly fold in the remaining cream, stopping as soon as it is combined. Don’t over mix or the chocolate will go grainy.
Immediately spoon into serving dishes then cover and refrigerate for 15 minutes. They can also be made up to 2 days ahead.
To serve: Top the chocolate pots with a spoonful of cream then the blueberries.