These chocolate pots are dark, silken and softly bitter, with enough richness to feel a little decadent, but not heavy. Make one to share or two individual ones, depending on your mood. They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving. They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture. A slick of good olive oil and a pinch of flaky salt is a lovely contrast to the chocolate’s richness, but you could also top them with a few edible flowers or a scattering of grated chocolate and a raspberry or two.
