DARK CHOCOLATE & RASPBERRY POTS

Individual portions mean you can just grab these from the fridge, dust with cocoa powder and serve!

HANDS-ON TIME 20MIN, PLUS OVERNIGHT CHILLING. COOKING TIME ABOUT 35MIN. SERVES 6 ✶✶ 150g (5oz) frozen raspberries ✶✶ 125g (4oz) plain chocolate, minimum 60% cocoa solids, chopped ✶✶ 300ml (½ pint) double cream ✶✶ 1tsp vanilla extract ✶✶4 large egg yolks ✶✶ 3tbsp caster sugar ✶✶Cocoa powder, to dust 1 Preheat the oven to 150°C (130°C fan) mark 2. Divide the frozen raspberries between 6 x 125ml (4floz) ramekins. 2 Put the chocolate into a saucepan with the cream and put over a medium heat. Bring slowly to the boil and allow the chocolate to melt. Stir in the vanilla extract and set aside to cool slightly. 3 Put the egg yolks and caster sugar into a bowl and stir together using a wooden spoon. Pour in the chocolate mixture and stir to combine. Divide the mixture evenly between the…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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