Chocolate Pots with a Pretzel Topping

Indulgent chocolate pots, topped off with crunchy pretzel peices

Course Dessert

Cuisine American

Prep Time 15

Chilling time 30

Total Time 45

Servings small, or 2 large pots

Calories 384kcal

Slowly melt the chocolate, and set to one side to let it cool slightly
In a bowl, beat together the cream cheese and the caster sugar until combined
In a bowl, whip the cream until soft peaks have formed
Once the chocolate has cooled, pour it into the whipped cream and combine well, then fold in the cream cheese mixture. It should be one even colour.
Spoon the mixture into glasses, and smooth down with the back of a teaspoon. Put in the fridge for at least 30minutes to set
Put the pretzels into a food processor and mix until you have a crumb and place into a bowl.
In a pan, slowly melt the butter and pour this onto the pretzel crumbs. mix well and place in the fridge until ready to serve
To serve, place half of the pretzel crumbs over each pot and decorate with white chocolate pretzels and wafers.

To make these chocolate pots gluten free, simply use gluten free pretzels.
If you don't have an electric whisk to whip the cream you can do it by hand, it will take about 4 minutes with some elbow grease!
Fold the chocolate mixture, don't stir it so that you keep as much air in the cream as possible.
Let the pots set for at least 30 minutes in the fridge before adding the pretzel topping.
The chocolate pots will keep in the fridge for two days.

Nutritional values are based on one of three servings and are an approximation.