Easter chocolate pots with pick ‘n’ mix toppings
- Preparation and cooking time
- plus 2-3 hrs chilling
- Serves 6
- 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
- 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.