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Chocolate Pots with Vanilla Ice Cream

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A dessert that looks great but can be prepared and chilled well in advance.

Serves 10

Ingredients

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Method

  1. I a small saucepan bring cream and milk just to a boil.
  2. Ad to chocolate, whisk until mixture is smooth and chocolate is melted.
  3. Refrigerate for 30 mins.
  4. Meanwhile preheat oven to 180 or 375f. Place 10 espresso cups i a large roasting pan.
  5. In a large bowl whisk together egg yolks and sugar until blended.
  6. Add this to chocolate mixture bit by bit.
  7. Pour mixture into the espresso cups.
  8. place roasting tray/cups onto the middle tray of the oven; carefully pour hot water into tray so it reaches half way up sides of cups.
  9. Bake ntil custards are set in the centre, 35/40 mins.
  10. Transfer custards to a cooling rack;cool at room temp, then refrigerate for 1hr.
  11. Top with rasperries and ice cream.
No Rating

Recipe Rating

5
Preparation Time: 25M
Cooking Time: 40M

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