Recipe courtesy of The Australian Women’s Weekly

For lovers…of chocolate, you cannot go past these decadent pots of pure indulgence.

Chocolate love pots

Prep & cook time: 15 minutes (+ refrigeration time)
Serves 6

200g dark chocolate,
chopped finely
300ml cream
½ teaspoon vanilla extract
1 egg, beaten lightly
2 teaspoons Dutch cocoa, optional
almond bread, for serving

1. Combine the chocolate and cream in a double boiler or in a small heavy-based saucepan over low heat. Stir occasionally until chocolate is melted. Whisk in a pinch
of salt, vanilla and egg. Whisk over low heat until smooth.

2. Pour mixture into six small teacups (⅔ cup/ 160ml cup capacity); refrigerate for 3 hours.

3. Sprinkle a little cocoa over the pots and serve with fresh almond bread.

Not suitable to freeze or microwave.

Clockwise from top left: Domayne Essentials Dessert Cups, Mateus Lace Plate, Gilford Cake Stand, Bodum ‘Canteen’ Glasses (Set of 2)