AVAILABLE APRIL 2012

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Warm Chocolate Pots1 Preheat the oven to 130°C, and lightly grease

six 150ml ovenproof ramekins. Place them into a large baking dish.

2 Combine the milk and cream in a medium saucepan and place over medium heat. Heat until the mixture is steaming and then take it off the heat. Add the cocoa powder and dark chocolate and stir until the chocolate is melted and the mixture is smooth.

3 Place the egg yolks and sugar into the bowl of an electric mixer and beat until smooth. With the beaters on slow speed, add a little of the chocolate mixture and mix until well combined. Add the remainder of the chocolate mixture and mix until well combined.

4 Pour the mixture through a sieve into a jug. Divide the mixture evenly among the ramekins. Pour enough boiling water into the baking dish to come halfway up the side of the ramekins. Cover the baking dish with aluminium foil.

5 Bake for 40–45 minutes, until the surface is set and there is a slight wobble beneath it. Remove the ramekins from the baking dish and stand for 10 minutes before serving.

NoteDark cocoa powder is also known as Dutch or Dutch-processed cocoa. It has a rich, deep colour and flavour, and is available from delis and specialty food shops. These pots can be refrigerated for up to a week and served cold at a later time, like a chocolate crème brûlée. If you would like White Chocolate Pots, simply omit the cocoa powder and swap the dark chocolate for the same amount of white chocolate.

This is a decadent dessert – perfect for the chocoholic!

prep time: 15 minutescooking time: 40–45 minutesmakes: 6 serves

375ml (1½ cups) milk

250ml (1 cup) thickened cream

2 tbs dark cocoa powder (see Note)

200g good-quality dark chocolate, finely chopped

6 egg yolks

1 tbs caster sugar