weekend
Shoot director RACHEL BAYLY| Food stylist JENNA LEITER| Stylist ALEXANDER BREEZE82 bbcgoodfood.com APRIL 2020
Easter chocolate pots
with pick ‘n’ mix toppings
My go-to cheat is using fresh
shop-bought custard instead of
making it from scratch – they’re
basically the same thing. This
is an indulgent version, but you
can make it lower in fat by using
low-fat custard and leaving out
the crème fraîche.
SERVES 6 PREP10 mins plus 2-3 hrs
chillingCOOK 5 minsEASYV
500g fresh custard(^1) / 2 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
1 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.
2 Divide the mixture between six
ramekins or teacups, or pour into
one large dish. Transfer to the
fridge to chill for 2-3 hrs, or until
set. Tip the mini eggs, hazelnuts
and sprinkles into separate small
bowls and serve alongside the
chocolate pots for everyone to
top as they like.
GOOD TO KNOW gluten free
PER SERVING 333 kcals • fat 22g • saturates 13g
- carbs 28g • sugars 23g • fibre 3g • protein 5g •
salt 0.1g