INGREDIENTS

INSTRUCTIONS

FILLING
TO DECORATE
Break up the chocolate and place in a bowl over a pan of hot water. Leave
until melted, stirring occasionally.
Use a pastry brush to brush the melted chocolate over the inside of 8 small
brioche tins or other individual moulds in a thin layer. (you can use
double thickness paper cases instead.) Allow to set, then repeat until all
the chocolate is used.
Filling: mix sugar, custard powder and coffee together. Whisk in about 5
fluid ounces of the milk.
Bring the remaining milk to the boil, remove from the heat and whisk into
the custard mixture. Pour back into the pan and stir constantly over a low
heat until thickened.
Transfer the custard to a bowl and cover the surface with a piece of
dampened greaseproof paper to prevent a skin forming. Leave to cool
completely. When cold, fold in the soured cream.
Loosen the top edge of each chocolate case with the point of a small sharp
knife. Press the sides of the tin gently until the chocolate case has been
removed. Fill each case with the custard.
Just before serving, decorate the top of each with raspberries and a little
grated chocolate.
Source: Woman's Realm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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