Creme Fraiche, Chocolate and Clementine Syrup dessert

Syrup: 12 tsp crème fraiche,+++++++++++++++++++++

 

8 clementimes, 2 tbsp. golden caster sugar.

Choc puds:- 300g dark chocolate – a good brand, 200 g unsalted butter, 300 g golden caster sugar, 5 large free range eggs

Serves:12  Time: 60 mins plus cooling

Oven temp required – 160C (180 non fan).  Place the chocolate broken up in with the butter and a pinch of sea salt in a heat proof bowl and melt over a pan of gently simmering water stirring until smooth and melted.  Remove from heat and leave to cool for 1/4 hour.

Take a bowl and whisk the eggs and sugar together until fluffy and thick.  Add the chocolate mixture gradually, whisking until the mixture is combined.  Divide between 12 ramekins or ovenproof teacups.  If you want to make less than 12 servings, just reduce the amounts accordingly. Place in a large deep roasting tray and pour in boiling water to come up to half the side of the cups.

Bake in the oven for 25 mins, then remove the cups from the tray and leave to stand for 15 mins or more before serving.

To make the syrup, squeeze all the clementine juice through a sieve into a small pan.  Add the sugar and bring to the boil then reduce to simmer for 15 mins when it should start to coat the back of a spoon.  Leave to stand at room temperature to cool.

Serve your chocpots with a dollop of crème fraiche and a drizzle of syrup to make your guests mesermised!! FAB.