How can you resist these lovely dessert pots of chocolate and crunchy honeycomb from Essentials magazine? Go, on – they’re only tiny
- 100g dark chocolate
- 75g milk chocolate
- 75ml double cream
- 3 medium eggs, separated
- 25g caster sugar
- 3 Crunchie bars, broken into pieces
Melt the dark and milk chocolate together with the cream in a bowl set over a pan of barely simmering water.
Allow the mixture to cool slightly, then whisk in the egg yolks.
In a large bowl, beat the egg whites with an electric whisk, then gradually add the sugar and whisk until quite stiff. Add a spoonful of egg white mix to the chocolate mixture and fold in to loosen, then fold in the rest until combined.
Fold in one third of the Crunchie pieces. Divide between 6x125ml ramekins (or small tumblers).
Chill in the fridge until set. Divide the remaining Crunchie shards on top and dive in!