Petits Pots Au Chocolat - cooking recipe

Ingredients

400 ml single cream
100 ml milk
vanilla essence
150 g chocolate, broken into pieces
1 large egg
4 large egg yolks
25 g caster sugar
creme fraiche, and chocolate curls to decorate

Preparation

Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth.
Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with creme fraiche and chocolate curls.