- 180ml of any milk
- 140g of dark (70%-85%) chocolate, broken into squares
- 3 tbsp of maple syrup
- 1 egg
- 1 tsp of vanilla extract
- Sea salt flakes
- 1 handful of fresh raspberries or cherries (or a mixture)
- Gently heat the milk in a saucepan for about 45 seconds until hot all the way through.
- Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract.
- Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so it doesn’t scramble the egg.)
- Pour into four small ramekins or glasses and leave in the fridge for a minimum of one and a half hours, or one hour in the freezer, to set.
- When you’re ready to serve, grate over the remaining dark chocolate, then top with a sprinkling of sea salt flakes and a few fresh raspberries or cherries.
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