Chocolate and crunchie pot

Method Print recipe

The page that you are currently reading is an ad feature

1. Warm the (500g) Cream to 40°c
2. Then pour over the (300g) chocolate and mix together and allow to cool to 30°c
3. While waiting whisk the remaining cream until a stiff peak once chocolate mix is cool fold through the whipped cream and half the crunchie bits
4. Place in ramakins and allow to cool and set in fridge
5. Whip 50g cream and place a quenelle on each pot
6. Sprinkle remaining crunchie bits on top before serving