Milk Chocolate Pots
10 ingredients
4 steps
Ingredients
- 2/3 cup heavy cream
- 1 tsp instant coffee powder
- 1 tsp Cointreau or other liqueur
- 1/2 tsp vanilla extract
- 7 oz milk chocolate, finely chopped
- 2 None egg yolks
- 2 tbsp butter
- 1 None candy bar, such as Milky Way, finely chopped
- 2 tbsp slivered pistachios
- None None Orange wedges, to serve (optional)
Directions
-
1Place cream and coffee in a small saucepan on medium heat. Bring almost to a boil, stirring to dissolve coffee. Remove from heat. Stir in liqueur and vanilla.
-
2Place chopped chocolate in a medium bowl. Pour cream mixture over and stir until chocolate melts and mixture is smooth.
-
3Whisk in egg yolks and butter, until smooth. Cool for 2-3 mins. Stirring in 3/4 of the chopped candy bar. Spoon mixture evenly into six 1/4-cup ramekins or espresso cups. Refrigerate for 3 hours or overnight.
-
4Top with remaining chopped candy bar and slivered pistachios. Serve with orange wedges, if desired.
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