Choc Pots

    Choc Pots


    1 person made this

    About this recipe: Cooled, chocolaty dessert.

    Sussex, England, UK

    Serves: 4 

    • 425g 1 Can Custard
    • 250g Dairy Milk Chocolate
    • 100g White Chocolate
    • 1-2 Teaspoons Baileys
    • as much as you want Double Cream

    Prep:5min  ›  Cook:1min  ›  Extra time:1hr freezing  ›  Ready in:1hr6min 

    1. Chill the dessert glasses first for 5 minutes. Whilst they are chilling, make up the custard, I use a can or sachet; follow instructions on back of pack or can. Melt the chocolate and the white chocolate until smooth and runny
    2. When you have heated or made up the custard, fold in the chocolate and white chocolate add a few drops of Baileys; be careful not to add too much as it can be quite powerful.
    3. Fill the glasses 3/4 full and place in the freezer to chill for a good 30 mins to 1 hour until they are set and not wobbly; try this by knocking the glass and checking.
    4. When you think they have set pour on the double cream and have with wafers.
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