Ingredients (serves 6)
* 250g dark chocolate, broken into small pieces
* 250g ready-made custard
* 400ml thick cream
* 2 tbs cocoa powder, sifted
* Creme fraiche, to serve
Method
1. Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. Beat in custard and cream, folding until combined.
2. Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
3. When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.
Source
delicious. - Page 60
Recipe by Valli Little
Chocolate truffle dessert
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