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Coffee Chocolate Pots

Ingredients
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Organic Greek Style Yogurt
100ml Rachel's Organic Double Cream
1 shot Espresso Coffee
100g Dark Chocolate at least 70% Cocoa Solids

Directions
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1) Chop the chocolate up into very small pieces, this will help it melt to an even consistency, and place in a thick bowl. Heat the cream in a thick bottomed saucepan, over a gentle heat until it just reaches boiling.

2) Then add about a quarter of the cream to the chocolate and start stirring to help it melt, slowly add the rest of the cream until the chocolate has completely melted.

3) If you are having problems melting the chocolate, place the bowl over a saucepan of boiling water. Making sure the bowl doesn't touch the water.

4) Once the chocolate has melted and you have an even consistency place the bowl in the fridge. Take your Greek Style Yogurt and mix with the Espresso coffee then fill the 2 espresso cups to about 2/3rds full with the coffee and yogurt mixture, you could also use any type of small bowl.

5) Remove the chocolate from the fridge and carefully fill the rest of the cups to the rim, then place your espresso cups in the fridge and leave them overnight.

To serve remove the cups from the fridge at least half an hour prior to serving.

serves 2-4


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