|1||Vanilla pod, split|
|140 g||Dark chocolate (Main)|
|1 Tbsp||Icing sugar|
|1 bowl||Whipped cream, to serve|
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- Preheat oven to 140C.
- In a small saucepan, warm the cream with the seeds scraped from the vanilla pod. Whisk lightly then cover and leave to infuse for 30 minutes.
- Over a gentle heat melt the chocolate in the milk, add the cointreau.
- Beat the yolks and icing sugar together, then add the chocolate mixture followed by the cream, blending thoroughly.
- Pour into ramekins and bake in a bain-marie for 45 minutes or until just set. Cool completely in the fridge before serving with a little softly whipped cream