Mocha cream pots for a winter delight

Instructions

1. Preheat the oven to 170 C. Place 6 125 ml cup pots or ramekins in a roasting pan.
2. Put the instant coffee into a pan and stir in the milk. Add the sugar and set the pan over a medium high heat. Bring to the boil, stirring constantly, until the coffee and sugar have dissolved.
3. Remove the pan from the heat and add the chocolate. Stir until the chocolate has melted and the sauce is smooth. Stir in the vanilla essence and coffee liqueur, if using.
4. In a bowl, whisk the egg yolks to blend lightly. Slowly whisk in the chocolate mixture into a large jag and divide equally among the ramekins. Place them in the roasting pan and pour enough boiling water to come halfway up the sides of the ramekins. Cover with aluminum foil.
5. Bake for 35 minutes until the custard is just set and a knife inserted into a custard come out clean. Remove the ramekins from the roasting pan and allow to cool. Cover and chill completely.
6. Decorate with sour cream if you like.
7. Enjoy!

• Servings : 6
• Ready in : 40 Minutes
• Course : Dessert and Snacks
• Recipe Type : Creams, Mousses and chocolate, Dessert, Kids are cooking, recipes for winter
• Ingredient : Caw-milk, Dark chocolate, Egg yolks, Instant coffee, Sugar, Vanilla