Dark chocolate pots
Ready in 15 minutes, plus chilling
150ml double cream
3 tbsp milk
75g dark chocolate, chopped, plus extra for decoration
25g light brown sugar
2 egg yolks
1 Heat the cream and milk in a small saucepan until almost boiling. Add the chocolate and beat until smooth. Set to one side.
2 Beat together the sugar and egg yolks until pale and doubled in volume. Pour the chocolate mix over and gently fold through with a metal spoon. Pour into two small glasses or ramekins and place in the fridge for three hours or overnight.
ALMOND BUTTER BISCUITS
Ready in 20 minutes, plus chilling
Beat together 100g softened butter and 100g caster sugar until pale and creamy. Add half a beaten egg, 2 tsp almond extract and 200g sifted plain flour. Mix until it comes together to a dough. Cover and chill for 10 minutes. Roll out a quarter of the dough to about 2mm thick and cut out heart shapes. Place on a tray and bake at 180 ̊C/160 ̊C fan/gas 4 for 12 minutes or until crisp and golden. Freeze or chill the remaining dough for another time.
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