Name: Hot chocolate and caramel pot with waffle fingers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 egg yolks; 1 tablespoon plain flour; 300 millilitre carton cream; 200 gram milk chocolate, chopped; 8 chocolate eclair lollies, halved lengthways; strawberry halves, to serve; 2 belgian waffles, sliced; 2 tablespoon icing sugar

Hot chocolate and caramel pot with waffle fingers

These decadent desserts are an easy version of the trickier-to-make chocolate mousse. Buy the best quality chocolate you can afford because the nicer the chocolate, the nicer these desserts will taste.

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

2 egg yolks

1 tablespoon plain flour

300 millilitre carton cream

200 gram milk chocolate, chopped

8 chocolate eclair lollies, halved lengthways

strawberry halves, to serve

2 belgian waffles, sliced

2 tablespoon icing sugar

Method

1.Preheat oven to very hot, 220°C.

2.In a medium bowl, whisk yolks and flour together. Gradually whisk in cream. Transfer to a medium saucepan with chocolate. Stir over a low heat until chocolate melts.

3.Place 4 x 1 1/2-cup ovenproof teacups (or ramekins) in a large baking pan. Place 4 eclair halves in base of each cup. Pour chocolate mixture evenly among cups. Cover each with foil. Pour enough boiling water into pan to come halfway up sides of cups. Bake for 25-30 minutes, or until firm on the surface (the mixture beneath will still be quite runny).

4.WAFFLE FINGERS: Meanwhile, line an oven tray with baking paper. Arrange waffle strips in single layer on tray. Dust generously with icing sugar. Bake for 4-5 minutes, until sugar caramelises.

5.Serve chocolate pots straight away with strawberries. Accompany with waffle fingers for dipping.

If preferred, you can use dark chocolate to make the pots. Makes 4
Note

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