- 200g milk or dark chocolate
- 300ml cream
- pinch of salt
- 1/2 teaspoon vanilla essence
- 1 egg
Break chocolate up into chunks and place in food processor. Process until chocolate resembles crumbs.
Heat cream in microwave for 90 seconds until heated through. Turn food processor motor on lowest speed and slowly pour heated cream through chute into chocolate crumbs. Keep motor on and let mixture combine for about 30 seconds is enough. The heat of the cream will melt the chocolate crumbs.
Add egg through processor chute and vanilla essence. Continue processing for a further 30 seconds.
Pour mixture into 6 individual pots and refrigerate for 3 hours. Serve topped with whipped cream and fresh strawberries, if desired.