Easter chocolate pots with pick ‘n’ mix toppings

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.