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6
Easy
Published 1977
The chocolate does not need to he melted when the cream is heated in a recipe as the heat of the cream is sufficient to soften it. This is a rich dessert and portions should be small.
Put the chocolate in the goblet of a blender. Heat the cream until just under boiling point, then pour on to the chocolate. Cover, switch on and blend until smooth. The heat of the cream will melt the chocolate.
Add the egg, salt and vanilla essence and blend again quickly. The mixture at this stage will be quite thin. Pour into six small individual pots, or failing this, small glasses.