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

Easter chocolate pots with pick ‘n’ mix toppings

  • Rating: 4 out of 5.3 ratings
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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

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

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    Overall rating

    Rating: 4 out of 5.3 ratings
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