An easy pudding that can be made well in advance. A little fruit is also nice on top before the sauce is spooned over.
- 570ml of double cream
- 1 tsp of Specially Selected Colombian freeze dried coffee granules
- Pinch of salt
- 80g of bitter chocolate, chopped (70%)
- 4 medium egg yolks
- 120g of granulated sugar
- For The Sauce
- 100g of Choceur white chocolate
- 100ml of double cream
- Grated bitter chocolate
- Pre-heat the oven to 170°C, Gas mark 3.
- In a pan bring the cream, coffee and salt to the boil, then add the chopped chocolate. Remove from the heat and stir until dissolved.
- In a bowl whisk the egg yolks and sugar just to bring together.
- Pour the chocolate milk on to the egg mixture and stir well.
- Pour into 4 or 6 (depending on the size) small china pots or ramequins. Egg cups are a fun alternative for childen.
- Place the pots carefully into a baking tray half filled with boiling water, cover with foil and place in the oven. Cook for about 30 minutes or until just set and slightly wobbly. Be careful to not overcook!
- When cooked, remove from the tray and cool, then chill them well.
- To serve, melt the white chocolate in a bowl over a pan of gently simmering water, then add the cream, stir until smooth and silky.
- Top the chocolate pots with the hot sauce and grated bitter chocolate. Perfect!