Ingredients
300g thin/pouring cream
200g good quality dark chocolate
2 egg yolks
3 tbsp Cointreau
or brandy, or Tia maria, or Kahlua, or Frangelico…
Allergy Advice
Contains Dairy
Contains Eggs
Contains Nuts
Contains Soy
Equipment
- 1 small saucepan
- 1 whisk
- 1 small glasses, bowls or espresso cups
Instructions
- Pour cream into a small saucepan and heat until near boiling.
- Remove from heat and add chocolate (I buy a 200g block and bash it against the bench before opening, then just pour the pieces into pan).
- Stir well until chocolate has melted and mixture is smooth; it will still be a bit speckled at this point.
- Whisk in egg yolks and your liqueur of choice.
- Pour this chocolate heaven into small glasses, bowls or espresso cups. Refrigerate until cool or until needed.
Notes
Tip
This recipe is delightfully simple to prepare in advance.
Tip
The mixture doesn’t set; it is a chocolate pudding creamy consistency.
Tip
The kids won’t like it because of the liqueur = no sharing!
Variation
You can use brandy, Tia Maria, Kahlua, or Frangelico instead of Cointreau.
Storage
Refrigerate until cool or until needed.
