- Preparation
- 10 min
- Cooking
- 5 min
- Chilling / resting
- At least 4 hr
- At service
- 1 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 150 g dark chocolate
- 250 ml double cream
- 100 ml milk
- 20 g caster sugar
Method
- Finely chop the chocolate and divide into a heatproof bowl.
- Heat cream, milk and sugar until just steaming. Pour over chocolate, leave 2 minutes, then stir smooth.
- Divide between small glasses. Cool, cover and chill for at least 4 hours until set.
Make ahead
Make the day before; keep refrigerated until serving.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.