COFFEE AND CHOCOLATE CUSTARD POTS
Ingredients
- 400g shop-bought low-fat custard
- 60g/2¼oz dark chocolate (minimum 70% cocoa solids)
- broken into pieces
- 40ml/1½fl oz strong espresso coffee
- ½ orange
- finely grated zest only
- ¼ tsp ground cardamom
- 25ml/1fl oz light squirty cream
- to serve
- ¼ tsp cocoa powder
- to serve
Directions
- Heat the custard in a saucepan over a medium heat. Add the chocolate
- espresso
- orange zest and cardamom
- stirring continuously until the chocolate has melted. Sieve into a jug.
- Divide equally between four 125ml/4½oz pots or serving bowls and refrigerate to firm up for at least 3 hours (it won’t set completely firm).
- When ready to serve
- top with light squirty cream and a dusting of cocoa powder.
