About the bake
The beauty of these puds is that you can make the chocolate creams the day before, saving time. Don't add the toffee topping more than an hour before you plan to serve them though.
Method
Step 1:
Heat the cream jut to boiling point in a large pan and remove from the heat. Pour the hot cream over the chopped chocolate a little at a time and keep mixing well until the chocolate has all melted and become smooth.
Step 2:
Stir in the vanilla extract. Pour into 6 small ramekins and chill for at least 3 hours until set.
Step 3:
To make the toffee topping: heat the sugar and water in a non-stick pan over a low heat until the sugar has completely dissolved. Increase the heat until the mixture becomes a bubbling caramel – do not stir or the sugar may start to crystallise. Remove from the heat immediately and allow all the bubbles to subside. Carefully spoon over the chilled chocolate pots – the toffee should set at once.
Step 4:
Serve with a spoon of double cream and fresh raspberries. Best consumed as soon as made.
Ingredients
- 600ml Double cream
- 200g Dark chocolate (chopped)
- 1 tsp Nielsen-Massey Vanilla Extract
- 225g Billington's Unrefined Golden Caster sugar
- 3 tbsp Warm water
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Ingredients
- 600ml Double cream
- 200g Dark chocolate (chopped)
- 1 tsp Nielsen-Massey Vanilla Extract
- 225g Billington's Unrefined Golden Caster sugar
- 3 tbsp Warm water