Chocolate Truffle Pots

Indulgent and delicious, this speedy pudding is a chocoholic’s dream. Sprinkle with pomegranate seeds for a fragrant twist.

Hands-on time 10min. Cooking time 10min. Serves 2

❤ 100ml (3½fl oz) double cream ❤ 50g (2oz) 70% dark chocolate, chopped ❤ 1tsp golden syrup ❤ 1tbsp coffee liqueur, optional

1 Pour the cream into a small bowl, lightly whisk to soft peaks and set aside. 2 Melt the chocolate in a heatproof bowl over a pan of just-simmering water. Once melted, stir in the golden syrup and coffee liqueur, if using. Remove from the heat, leave to cool and fold through the whisked cream.

3 Spoon into small ramekins or teacups and chill for an hour before serving.

GET AHEAD Make these up to a day ahead. Cover and chill until ready to serve.

PER SERVING 410 cals, 2g protein, 34g fat (21g saturates), 21g carbs (21g total sugars), 1g fibre