Milk Chocolate Pots - cooking recipe

Ingredients

2/3 cup heavy cream
1 tsp instant coffee powder
1 tsp Cointreau or other liqueur
1/2 tsp vanilla extract
7 oz milk chocolate, finely chopped
2 None egg yolks
2 tbsp butter
1 None candy bar, such as Milky Way, finely chopped
2 tbsp slivered pistachios
None None Orange wedges, to serve (optional)

Preparation

Place cream and coffee in a small saucepan on medium heat. Bring almost to a boil, stirring to dissolve coffee. Remove from heat. Stir in liqueur and vanilla.
Place chopped chocolate in a medium bowl. Pour cream mixture over and stir until chocolate melts and mixture is smooth.
Whisk in egg yolks and butter, until smooth. Cool for 2-3 mins. Stirring in 3/4 of the chopped candy bar. Spoon mixture evenly into six 1/4-cup ramekins or espresso cups. Refrigerate for 3 hours or overnight.
Top with remaining chopped candy bar and slivered pistachios. Serve with orange wedges, if desired.