Easter chocolate pots with pick ‘n’ mix toppings
- Preparation and cooking time
- Prep:
- Cook:
- plus 2-3 hrs chilling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 500g fresh custard
- ½ tsp ground cinnamon
- 200g dark chocolatechopped into small pieces
- 100g crème fraîche
- mixture of crushed chocolate mini eggschopped toasted hazelnuts and sprinkles, to serve
Nutrition: Per serving
- kcal333
- fat22g
- saturates13g
- carbs28g
- sugars23g
- fibre3g
- protein5g
- salt0.1g
Method
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.
