Prestat’s Chocolate Pots1271
- 170grm Dark Prestat Chocolate (70%-80%)
- 135grm Caster Sugar
- 600 ml Full Fat Milk ( if using half fat add some cream)
Break the chocolate slabs into easy to melt pieces, small is good. Combine the broken chocolate, along with the milk ( and cream) into a heavy bottomed saucepan.
Heat slowly, allowing the chocolate to melt and the sugar to dissolve. Stir at regular intervals. Increase the heat to a gentle simmer and allow to simmer for about an hour or until it coats the back of a spoon thickly. Check after 45 mins.
Gently pour the mixture into chocolate pots or ramekins and allow to cool before storing in fridge.
4 to 6 servings depending on hunger.
Serve with Sauterne or Pedro Ximenez sherry.