There’s something classically elegant about a ramekin of creamy chocolate goodness at a dinner party. Your guests will love this melt-in-your-mouth dessert.
3/4 pt (425 ml) single cream
5 fl oz (150 ml) Baileys
1/2 tsp (2.5 ml) vanilla essence
8 oz (225 g) plain chocolate pieces
5 egg yolks
To serve: whipped cream, cocoa powder, brandy snaps
Put the cream, vanilla essence and chocolate into a heavy-based saucepan over a low heat and heat gently, stirring all the time, until the chocolate melts and the mixture is smooth. Allow to cool slightly and add your Baileys.
Lightly mix the whole egg, egg yolks and caster sugar, and then stir in the chocolate cream. Strain the mixture into eight 3 fl oz (75 ml) custard pots, or six ramekins. Cover with lids or rounds of tin foil.
Stand the pots in a roasting tin containing enough hot water to come half-way up the sides of the dishes. Cook at 150C/300F/gas mark 2 for about 1 hour or until they are lightly set. Remove from the tin and allow to cool.