Glenwood Guesthouse

Little Chocolate Pots

200g plain chocolate

3 eggs, separated

250 mls cream.

3 tablespoons baileys or cointreau.

Break the chocolate into pieces and place in a bowl over a pan of simmering water, melt and allow to cool slightly, stir in the egg yolks and baileys.  Whip the cream until thick.  Whisk the egg whites until stiff.  Fold in the cream and egg whites into the chocolate mixture.  Pour into individual ramekins or small glasses, sometimes I use espresso cups, and chill well.

These little pots of chocolate can be made a day or two in advance and keep very well in the fridge.  Serve with a blob of cream and dust with cocoa.  Yummy.