To serve:

Hayes & Harlington Gazette - - FOOD & DRINK -

IN­GRE­DI­ENTS: (Serves 4)

180ml any milk 140g dark (70-85%) choco­late, bro­ken into squares

3tbsp maple syrup 1 egg

1tsp vanilla ex­tract

Sea salt flakes

1 hand­ful of fresh rasp­ber­ries or cher­ries or a mix­ture


1. Gen­tly heat the milk in a pan for about 45 sec­onds un­til hot all the way through.

2. Place 120g of the choco­late in a blender or food pro­ces­sor with the maple syrup, egg and vanilla ex­tract.

3. Very care­fully pour a quar­ter of the hot milk into the blender or food pro­ces­sor (or use a la­dle, if you pre­fer) and blend un­til smooth, then re­peat, adding a LIT­TLE CHOCO­LATE POTS quar­ter of the milk at a time, un­til all the milk is com­bined and the mix­ture is silky smooth. (You need to add the hot milk slowly so that it doesn’t scram­ble the egg.)

4. Pour into four small ramekins or glasses and leave in the fridge for a min­i­mum of one-anda-half hours, or one hour in the freezer, to set.

5. When you’re ready to serve, grate over the re­main­ing dark choco­late or top with a sprin­kling of sea salt flakes or a few fresh rasp­ber­ries or cher­ries. ■ Melissa says: “These pots will keep, cov­ered, in the fridge or freezer for a few days. If freez­ing, al­low to de­frost for 40 min­utes be­fore serv­ing.” THIS year Valen­tine’s Day falls on a wet, cold Wed­nes­day so you have every ex­cuse to turn #WineWed­nes­day into a spe­cial oc­ca­sion. Also, there’s noth­ing worse than a wet, cold Thurs­day with the silent treat­ment if you’ve for­got­ten Valen­tine’s Day. This is your gen­tle re­minder.

Fizz is the way to cel­e­brate and, if it’s pink, even bet­ter.

VALEN­TINE PINKS UN­DER £10 Chateau De Champteloup Cré­mant De Loire Rosé

(£7.99, Aldi, 12% abv) A new re­lease from Aldi just in time for Valen­tine’s Day. Cré­mant is a bril­liant al­ter­na­tive to cham­pagne; sev­eral French re­gions use their lo­cal grape va­ri­eties to make cré­mant in the same tra­di­tional

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