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GINGER NUT CHOCOLATE POTS

Chocolate pots are an easy way to impress. There's a secret ingredient in this recipe which improves it tenfold. Make them for a dinner party, a hot date or if you fancy something naughty and nice.

INGREDIENTS

STEP-BY-STEP-GUIDE

MELT THE CHOCOLATE

Pour the double cream into a medium saucepan and add the star anise and ginger biscuits. Over a medium-high heat bring it to a simmer. Leave for 20 minutes to infuse then strain through a sieve. If necessary add or remove a little cream to make 350ml total. Bring back to a simmer. Chop the chocolate. Remove the pan from the heat and add the chocolate. Leave it for a minute then stir it in until completely combined.

CHILL THE POTS

Beat together the sugar and the egg yolks until pale and fluffy. Slowly pour the hot chocolate mixture over the beaten eggs, whisking the whole time. Stir in the marmite and ground ginger. Divide the mixture between 4 ramekins or pots and chill for a few hours.

FINISH AND SERVE

Whip the extra double cream and use a teaspoon to spoon a little onto each pot. Crumble the extra ginger biscuits over the top of the pots. Serve up! Serves 4