Easy, delicious and only a little decadent.
250 g ready made custard
400 ml thick cream
2 tablespoons cocoa powder, sifted for dusting
Creme fraiche to serve
Place chocolate in a bowl over a pot of simmering water. When melted, set aside to cool slightly.
Beat in custard and cream, folding until combined.
Divide into 8-10 ramekins or espresso cups.
Refrigerate for at least 6 hours.
Serve with dusted cocoa powder and a dollop of creme fraiche.