Petits Pots au Chocolat

 

Preparation and cooking time: 15-20 minutes + chilling
Serves 6

  • 4 large egg yolks (size 2)
  • 125 ml (4 fl oz) double cream
  • 175 ml (6 fl oz) milk
  • 75 g (3 oz) milk chocolate
  • 150 g (5 oz) dark chocolate
  • 2 teaspoons Tia Maria
  • 125 g (4 oz) 8%-fat natural fromage frais

Whisk the egg yolks in a bowl. Bring the cream and the milk to the boil in a saucepan, and blend into the egg yolks to form thin custard. Strain the custard through a sieve into a clean bowl, cover the surface with cling film and cool to room temperature.

Chop the milk and dark chocolate into pieces and place in a double-boiler or a bowl over simmering water until the chocolate has melted, stirring occasionally and removing it from the heat periodically. Blend half of the custard with the melted chocolate, and then add the rest. Stir in the Tia Maria, and then fold in the fromage frais. Spoon into small coffee cups, cover with cling- film and chill in the refrigerator until set.

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