200g Green & Black's Dark (70% cocoa solids) chocolate, broken into small chunks
100ml boiling water
1 teaspoon vanilla extract
125ml whipping cream
1) Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take off the heat.
2) Add the boiling water to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.
3) Add the whipping cream – the texture should be like that of crème anglaise. Pour straight into espresso cups and leave to set in a cool part of the kitchen for at least 45 minutes before serving.
~ Why not try varying the chocolate flavour by using one bar of Green & Black's Dark (70% cocoa solids) and one bar of Green & Black's Milk, Green & Black's Espresso or Green & Black's Maya Gold chocolate instead?
~ Assuming that you have had to buy a 300ml pot of cream, the remaining cream can be whipped and added to the top of each chocolate pot.
More delicious chocolate recipes:
Easy to make Chocolate Malteser Nutella cake
Baked Chocolate Coffee and Fudge Loaf