Half-fill each ramekin with the batter. Spoon 1 heaped tsp of chocolate spread into the centre of each ramekin, then cover with the rest of the batter. Wrap each ramekin with cling film and tin ...

First, make the chocolate pots. Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts in the cream.

For an easy yet celebratory dark chocolate fondue, nothing beats this recipe — which has both bittersweet and semisweet ...

Divide the chocolate and cream between four ramekins. Microwave on a medium heat for 20 seconds. Stir the mixture with a fork until combined. If there are still lumps of chocolate after stirring ...

Cover with foil and bake for 22 minutes, until the pots de crème are almost set but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature.

The result is decadent, with the sweetness of the Chantilly cream perfectly complementing the bold notes of the dark chocolate. Whisk egg yolks and sugar in a large mixing bowl until pale and creamy.

STS-27 National Museum of American History Copper Chocolate Pot National Museum of American History Meissen chocolate pot and cover Cooper Hewitt, Smithsonian Design Museum Chocolate pitcher National ...

These Hot Pot Chocolate Cookies are rich, fudgy, and loaded with all the comforting flavors of a cup of hot cocoa. Made with simple ingredients, these chewy double chocolate cookies come together ...

Shop-bought, low-fat custard forms the base of these easy chocolate dessert pots, flavoured with coffee, orange and cardamom. Each serving provides 155 kcal, 5g protein, 25g carbohydrates (of ...

These terrines of chocolate get dressed up for Valentine’s Day with an infusion of raspberry liqueur rippling through the custard for celebratory sparkle. Lynda Balslev/TasteFood Share Pots de ...