Green and Blacks Mayan Gold Chocolate Pots

Ingredients (serves 4 – 6 depending on the size of your ramekins)

2 bars of Mayan Gold chocolate

¾ cup of heavy cream and ¼ cup of milk

1 large organic fresh egg.

• Break two bars of Mayan Gold chocolate into pieces in a bowl.
• Pour ¾ cup of heavy cream (double cream) and ¼ cup of milk into a pan and heat until it’s just about to boil.
• Tip the hot cream over the chocolate and count to 20.
• Whisk the melting chocolate into the cream until the color is uniform.
• Crack in the egg and whisk again. You’re not trying to whip up the mixture, just to really mix everything well.
• Pour the mixture into a jug, then from the jug into the little pots. Put the pots into the fridge and let them set for two hours.

(You can let them sit for longer – overnight, a day or so, not much longer because of the egg – but take them out of the fridge to allow them to warm up a little about 20 minutes before you plan to eat them.)

Do you want to make them fancier?

• Serve with a jug of cold pouring cream
• Or with a fruit salad of orange slices and a little bit of brown sugar
• Dust the tops with high quality deep red coco powder

This recipe originally appeared along with an admission that I used chocolate to knock-out my sister.