Dark chocolate pots with raspberries & sea salt
A French dessert for the galley that fine in moderate seas, about 130 min hands-on.
- Desserts
- French
- ⏱ 130 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dark chocolate160 g (40 g)
- Cooking cream (UHT)240 g (60 g)
- Vanilla pods2 g (0.5 g)
- Raspberries160 g (40 g)
- Salt1.2 g (0.3 g)
Method
- Heat the cream with the vanilla; pour over the chopped chocolate and stir smooth.
- Pour into cups; chill 2 hours.
- Top with raspberries and a pinch of salt.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose, Soy — always check the labels of what you buy.
Per serving
- kcal
- 378
- protein
- 5 g
- fat
- 29 g
- carbs
- 25 g
- sugar
- 14 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes