Ingredients: serve 6 – 8
Cooking Time: 1 hour
600ml / 1 pint single cream
250g/ 8 oz chocolate broke into pieces
1 egg
4 egg yolks
25g/1 o caster sugar
Lightly whipped cream or crème fraiche cocoa powder, for dusting
Procedures:
Put the cream and chocolate in a heavy based saucepan and heat very gently, stirring frequently until the chocolate has melted. (don’t boil the cream or it will curdle)
Mix together the whole egg, yolks and sugar, then stir in the chocolate cream. Strain the mixture into individual teardrop, round or oval ramekin dishes. Stand the dishes in a roasting tin and pour in a 1 cm ½ inch depth of hot water. Cover with foil and bake in a preheated oven, 150C(300F), gas mark 2 for about 1 hour until very lightly set.
Leave to cool, then chill for at least 1 hour. Top each pot with a spoonful of cream, dust with cocoa powder and serve. end
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