Chocolate Pots from The Sugar Club Cookbook by Peter Gordon
The chocolate pots are easy to make and are best prepared a day or two ahead. They shouldn’t be made too large as they are very rich. The richness will depend on the quality of the chocolate - the...
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Ingredients
- 400ml (14fl oz) milk
- 45g (1½oz) caster sugar
- 4 egg yolks
- 200g (7oz) bitter chocolate, coarsely grated
- 250ml (9fl oz) double cream
- Lightly whipped cream for serving
- 1 teaspoon vanilla essence
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