Petit pot au chocolat
- 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