Those of you with a sweet tooth will love these, those without, steer well clear. Packed with chocolate and sugar, they make a really rich and indulgent pud, which probably shouldn’t become an everyday fixture, but is nice as a treat every now and again (Valentines day being the perfect opportunity). You will, I’m afraid, need a food processor to make them though.
Makes 4 to 6 pots (mixture filled four old GU ramekins)
240ml double cream
70g caster sugar
1 tsp vanilla essence
2 egg yolks
- Heat the cream and sugar in a pan and bring to the boil. Stir until all the sugar is dissolved.
- Chop the chocolate into small chunks and put into a food processor with the vanilla essence and egg yolks.
- When the cream is simmering, start the processor and pour it in (do this VERY carefully, and on a low speed, or you will end up with a chocolate explosion like I did). When smooth, pour the mixture into ramekins and refrigerate for over 2 hours.
Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: FOOD PROCESSOR, RAMEKINS, SMALL PAN, SMALL MIXING BOWL.