CHOCOLATE POTS

Ingredients

Dark chocolate – 100 g

Double cream – 250 g

Sugar – 50 g

Egg – 1

Vanilla essence – 2 tsp

For garnishing

Cherries

Fresh mint leaves

Sugar/icing sugar

Method

Grate chocolate.

Slightly blend cream with a spoon.

Take a sauce pan and add cream and sugar.

Stir continuously and on a low flame bring to boil.

Add vanilla essence and bring down from the fire.

Beat this using a blender for 2 minutes and put egg beat ½ more minute.

Pour this hot chocolate to small cups.

Let it cool.

When cooled refrigerate at least 3 or 4 hours.

Serve chilled by decorating with cherries and mint.  Sprinkle some sugar or icing sugar above the mint leaves.