- 100 g dark chocolate drops more than 70% cocoa
- 75 mls Milk
- 200 mls double cream
- 30 g muscovado sugar
- A measure of Fraiser Liqueur see link below
- Warm milk with muscovado in a pan until scalding hot and sugar dissolved. Remove from heat.
- Pour over chocolate in a bowl. Stir to melt chocolate and blend in liqueur.
- Whisk double cream until soft peaks and fold into the cooled mix.
- Spoon/pipe into 6 small ramekins and chill for at least 2 hours or overnight.
- Decorate as wished