|4 ounces||Plain Cooking Chocolate|
|4 tablespoons||Custard Powder|
|2 tablespoons||Caster Sugar|
|2 teaspoons||Instant Coffee Granules|
|20 fluid ounce||Milk|
|5 fluid ounce||Soured Cream|
|1 ounce||Grated Chocolate|
Break up the chocolate and place in a bowl over a pan of hot water.
Leave until melted, stirring occasionally.
Use a pastry brush to brush the melted chocolate over the inside of 8 small brioche tins or other individual moulds in a thin layer. (you can use double thickness paper cases instead.) Allow to set, then repeat until all the chocolate is used.
Filling: mix sugar, custard powder and coffee together. Whisk in about 5 fluid ounces of the milk.
Bring the remaining milk to the boil, remove from the heat and whisk into the custard mixture. Pour back into the pan and stir constantly over a low heat until thickened.
Transfer the custard to a bowl and cover the surface with a piece of dampened greaseproof paper to prevent a skin forming. Leave to cool completely. When cold, fold in the soured cream.
Loosen the top edge of each chocolate case with the point of a small sharp knife. Press the sides of the tin gently until the chocolate case has been removed. Fill each case with the custard.
Just before serving, decorate the top of each with raspberries and a little grated chocolate.
Source: Woman's Realm
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