Ideal for lovers of indulgent, chocolatey desserts.
570ml double cream
1 tsp freeze dried coffee granules
Pinch of salt
80g bitter chocolate, chopped (70% Cocoa)
4 medium egg yolks
120g granulated sugar
For the sauce
100g white chocolate
100ml double cream
Grated bitter chocolate
Pre-heat the oven to 170°C, Gas mark 3.
In a pan bring the cream, coffee and salt to the boil, then add the chopped chocolate.
Remove from the heat and stir until dissolved.
In a bowl whisk the egg yolks and sugar just to bring together.
Pour the chocolate milk on to the egg mixture and stir well.
Pour into 4 or 6 (depending on the size) small china pots or ramekins. (Egg cups are a fun alternative for childen.)
Place the pots carefully into a baking tray half filled with boiling water, cover with foil and place in the oven.
Cook for about 30 minutes or until just set and slightly wobbly. Be careful not to overcook!
When cooked, remove from the tray and cool, then chill them well.
To serve, melt the white chocolate in a bowl over a pan of gently simmering water, then add the cream, stir until smooth and silky.
Top the chocolate pots with the hot sauce and grated bitter chocolate.