Chocolate Pots

 

from Nigella Lawson’s Nigella Bites
Makes 6

• 175g dark chocolate (best-quality – minimum 70 percent cocoa solids)
• 150ml cream
• 100ml whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon allspice
• 1 egg

Directions

1. Crush the chocolate in a food processor with the blade attachment.
2. Heat the cream and milk until just about boiling, then add the vanilla and allspice and pour through the funnel over the chocolate.
3. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
4. Pour into 6 small coffee cups and sit them in the refrigerator for 5 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their silky richness.

 

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