Easter chocolate pots with pick ‘n’ mix toppings

chocolate pots crème fraîche custard easter indulgent mini eggs dessert spring

N/A

Source

Ingredients

500g fresh custard

½ tsp ground cinnamon

200g dark chocolate , chopped into small pieces

100g crème fraîche

mixture of crushed chocolate mini eggs, chopped toasted hazelnuts and sprinkles, to serve

Method

Heat the custard with the cinnamon in a saucepan until just simmering. Remove from the heat, add the chocolate, stir until melted, then fold in the crème fraîche.

Divide the mixture between six ramekins or teacups, or tip into one large dish. Transfer to the fridge to chill for 2-3 hrs, or until set. Put the mini eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.