My husband laughs at me when I use words like “posset” and “ramekin“. What? I thought such words were in everyone’s daily vocabulary! Maybe just in the baking world.
Anyhow, I love possets! They’re almost always a thick, creamy dessert. Usually lemon, or other another piquant fruit – but I’m flavouring mine with champagne and white chocolate. The dryness of the drink contrasts beautifully with the sweetness of white chocolate. I’ve heard that you don’t find possets often in the USA, so I’ll describe them how I described them to my American friend: they’re like the nice part of the cheesecake, but without any cheese in them.
It makes sense though. The word is old-English from around the 1400s, where a hot dessert would be made from boiled milk, ale, and cinnamon – so actually, adding champagne isn’t that far off!
Possets (in my humble opinion) should also always be served with a little biscuit on the side! Unfortunately, in my itty bitty kitchen, we don’t have an oven so I’ll have to save a “white chocolate and champagne shortbread” recipe for when we move to somewhere bigger. In the mean time, serve with your favourite one instead. I’ve chosen Whittard of Chelsea’s Queen of Hearts Strawberry Shortbread.
This particular recipe is absolutely gorgeous and with only four ingredients, amazingly simple too. The combination of champagne with white chocolate is deliciously boozy, but also elegantly feminine (and who wouldn’t want to serve up the relatively un-heard-of dessert). A great dish for bridal showers, afternoon tea with the ladies, or making for mothers day! I’m also making these in the run-up to Valentines Day. Whilst I can’t see my own other-half enjoying these as much as I do, I almost always enjoy celebrating ‘Galentines’ Day the day before, and I know these are going to be a huge hit!
Champagne and White Chocolate Possets
- 150 g White Chocolate
- 45 ml Champagne
- 200 g Double Cream
- 15 g Caster Sugar
- Gold or White Chocolate Sprinkles To Decorate
Melt the white chocolate in a small bowl over hot water or in the microwave.
When fully melted, mix in the champagne until fully mixed through.
Manually, or with an electronic whisker, whisk the double cream, sugar and slowly fold in the white chocolate mix.
Continue whisking until the cream begins to hold its shape.
Spoon or pipe into small glasses or ramekins, dust with sprinkles or edible glitter, and lick the spoon clean.
Leave to set in the fridge for a few hours.