Easter chocolate pots with pick ‘n’ mix toppings

Indulge at Easter time with these decadent chocolate pots made with custard and crème fraîche. Top with crushed mini chocolate eggs, hazelnuts and sprinkles

View original recipe on bbcgoodfood.com

dessertspring

0

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6

Nutritional Information

Calories:333 kcal

Carbohydrate:28 g

Fat:22 g

Dietary Fiber:3 g

Protein:5 g

Saturated Fat:13 g

Sodium:0.1 mg

Sugar:23 g

Ingredients

500g fresh custard

1/2 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

Instructions

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 chocolate eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.

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