Annie Bell's Classic Easter Chocolate Pots


Have ready six pots, about 150ml-200ml capacity or equivalent. Whisk the egg yolks in a bowl. In a small pan bring the cream and milk to the boil, then whisk this into the egg yolks.

The mixture should thicken into a thin custard instantly. Pass through a sieve into a bowl, cover the surface with clingfilm and leave to cool to room temperature.

Break up the two kinds of chocolate and gently melt together in a bowl set over a pan containing a little simmering water.

Whisk the custard into the chocolate in three goes – it will start to thicken straight away – then whisk in the liqueur or coffee. Divide the chocolate cream among the pots, cover and chill for a couple of hours or until set. Decorate to your liking before serving.

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