Toffee chocolate pots - recipe

Ingredients

Recipe , Chocolate , Toffee , Pots

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1
Heat the cream jut to boiling point in a large pan and remove from the heat. Pour the hot cream over the chopped chocolate a little at a time and keep mixing well until the chocolate has all melted and become smooth.

For this step you'll need:
- 600ml Double cream
- 200g Dark chocolate chopped
2
Stir in the vanilla extract. Pour into 6 small ramekins and chill for at least 3 hours until set.

For this step you'll need:
- 1tsp Vanilla extract
3
To make the toffee topping: heat the sugar and water in a non-stick pan over a low heat until the sugar has completely dissolved. Increase the heat until the mixture becomes a bubbling caramel – do not stir or the sugar may start to crystallise. Remove from the heat immediately and allow all the bubbles to subside. Carefully spoon over the chilled chocolate pots – the toffee should set at once.

For this step you'll need:
- 225g Unrefined golden caster sugar
- 3 tbsp Warm water
4

Serve with a spoon of double cream and fresh raspberries. Best consumed as soon as made.

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