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Easter chocolate pots with pick ‘n’ mix toppings served in ramekins

Easter chocolate pots with pick ‘n’ mix toppings

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A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2-3 hrs chilling
  • Easy
  • Serves 6

Indulge at Easter time with these decadent chocolate pots made with custard and crème fraîche. Top with crushed mini eggs, hazelnuts and sprinkles

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal333
fat22g
saturates13g
carbs28g
sugars23g
fibre3g
protein5g
salt0.1g
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Ingredients

  • 500g fresh custard
  • ½ tsp ground cinnamon
  • 200g dark chocolate , chopped into small pieces
  • 100g crème fraîche
  • mixture of crushed chocolate mini eggs, chopped toasted hazelnuts and sprinkles, to serve

Method

  • STEP 1

    Heat the custard with the cinnamon in a saucepan until just simmering. Remove from the heat, add the chocolate, stir until melted, then fold in the crème fraîche.

  • STEP 2

    Divide the mixture between six ramekins or teacups, or tip into one large dish. Transfer to the fridge to chill for 2-3 hrs, or until set. Put the mini eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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