Easter chocolate pots with pick ‘n’ mix toppings
Serves 6
Easy
Prep:
Cook:
plus 2-3 hrs chilling
Indulge at Easter time with these decadent chocolate pots made with custard and crème fraîche. Top with crushed mini chocolate eggs, hazelnuts and sprinkles
Skip to ingredients
Showing items 1 to 3 of 6
- 500g fresh custard
- ½ tsp ground cinnamon
- 200g dark chocolatechopped into small pieces
- 100g crème fraîche
- mixture of crushed chocolate mini eggschopped toasted hazelnuts and sprinkles, to serve
Nutrition: Per serving
- kcal333
- fat22g
- saturates13g
- carbs28g
- sugars23g
- fibre3g
- protein5g
- salt0.1g
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 chocolate eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.
