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Chocolate Pot

This is pure indulgence of the highest order. Try adding finely grated orange zest, or a dash of brandy, whisky or Kahlua, to make your own personal pot.

ingredients

serves 6
250 g dark chocolate (70 per cent cocoa)
750 ml double cream
6 chocolate scrolls or 6 teaspoons creme fraiche, to serve

method

1. Break the chocolate into small pieces and put in a heatproof bowl. Place in a bain-marie (over a saucepan of simmering water) until almost melted. Heat the cream in a saucepan until just simmering, then add to the melted chocolate and blend until a smooth thick sauce has formed.

2. Pour into small ramekins or glasses, and leave to chill in the fridge overnight. Garnish with a chocolate scroll or a teaspoon of creme fraiche.

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