Little pots of chocolate cream

NZ Woman's Weekly 31/12/2006

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Serves 6

Place cream, choppped chocolate and (strong) coffee in a heatproof bowl and melt, either in a microwave or over a saucepan of simmering water. Whisk until smooth. Whisk in egg yolks only.
Divide mixture between six serving pots and refrigerate for at least 4 hours or until set.

Tip: To ensure quick, even melting, chop chocolate into small pieces before melting.

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