Toffee chocolate pots

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.

Stir in the vanilla extract. Pour into 6 small ramekins and chill for at least 3 hours until set.

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.

Serve with a spoon of double cream and fresh raspberries. Best consumed as soon as made.