Really rich chocolate dessert - what can I do to 'tone it down'

[AmIOdetteOrOdile]

I have made some of Nigella's chocolate pots, and had a little taste (about 300 points worth ) before putting them into the fridge. They are really really rich, and need something tart to balance them out.
The first thing that came to mind was to serve them with Cointreau, which is an option. Would zesting some lime / orange on top of them also work?

Am open to any suggestions, however whacky (e.g. chili crackers)

TIA.

Anyone?

Creme fraiche?

Some strawberrys with them?

Raspberries (get them frozen)

Loooovely combo.

Or perhaps a rich chocolate and Bailey's sauce?

You know what might be nice? Some mandarin/clemintine segments and maybe some chesnuts.

lime sounds nice, lemon lime or orange zest would be nice
would try a chili cracker though sounds like it should work!

I meant to say 'you can get sweeter ones if you get them frozen', NOT to give the impression that I only eat fruit if it's frozen!

Gawd no, I only eat it if it's slathered in chocolate .

Oooh raspberries - and I have some floating around the bottom of in the freezer, I think.

Cherries would be nice too (just had a cherry yogurt so taste still in my mouth!)

Think baileys would be a bit too much, as already lots of cream in the ahem, low cal () chocolate pots

Don't worry, OdetteOrOdile (hmm...I'd say...Odile?) - I was kidding about the sauce!

If the raspberries are past their best you could make a sort of coulis - liquidise, add a wee bit of honey to sweeten, then strain out the seeds.

Your puds sound lovely! Can I have some?

Oh-oh-oh! Just seen your Cointreau mention - add it little by little to the coulis!!! Genius!

Oh, Mrs GMMH - that sounds genius!!! Bought raspberries today which are currently defrosting. If I am too lazy to "coulis-ise" () them I may just soak them in a leetle cointreau!

I will let you know how they go down (WW is out the window tonight!)

Fab! I think you'll find you enjoy them more if you send me a sample by courier !