Chocolate pots
Serves: 6
Ingredients
285ml thickened cream
200 g sugar free chocolate chopped
2 large yolks
20 g butter
Method
In a pan, heat the cream until nearly boiling set aside for 1 minute before adding the chocolate. Stir in until melted and smooth.
Next, beat in your egg yolks and brandy then stir until smooth and allow to cool slightly before stirring in the butter until the mixture is smooth Pour into small individual serving pots and put in fridge to chill.
I use espresso cups and serve on with the saucer.
5 minute mango ice-cream
Ingredients
500g frozen mango pieces
1 cup natural yoghurt unsweetened
2 tablespoons of honey
Method
Place all the ingredients in a food processor or blender and whiz until smooth. Serve immediately.
