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


  • 150g dark cooking chocolate, coarsley chopped.

  • 1 cup whipping cream

  • 1/2 cup milk

  • 4 large egg yolks

  • 1/2 sugar

  • 1/2 pint fresh strawberries

  • I tbsp of vanilla ice cream on each pot.


  • 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.

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