RICH CHOCOLATE AND CHERRY POTS

Preparation Method :

• The Coffee Cream: Whisk coffee essence and cream together until it just holds its shape.
• Preheat oven to 180°C / 350°F / Gas mark 4.
• The Chocolate Pots: Heat cream and chocolate gently together in a pan until chocolate melts. Stir until smooth.
• Remove the pan from heat and whisk in sugar and egg yolks, one at a time.
• Strain mixture into 4 larger ramekins. Place them in a roasting tin. Pour enough hot water into the pan to come half up the sides of the dishes. Cover pan with foil.
• Bake for about 20-30 minutes or until just set. Remove, allow to cool at least for an hour before serving.
• Place stoned cherries and raspberries in the base of each ramekin. Spoon the cream on top of the chocolate pots and decorate with chocolate coffee beans.