Ingredients: (Serves 4)
200g milk or dark chocolate broken into chunks
300ml pot double cream
1 tsp vanilla extract
For decoration:
2 tbsp crème fraiche
A handful of toasted hazelnuts
Fresh raspberries
A few sprigs of fresh mint
Method:
1. Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
2. Whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
3. Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren’t serving straight away, chill in the fridge and then add the crème fraîche just before serving.
