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Indulgent chocolate pots

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Indulgent chocolate pots


250g Langage Farm double cream

150g dark chocolate

couple of shots – Tia Maria, Brandy, Whisky or Rum

150g Langage Farm double cream

1 tblsp icing sugar

chocolate decorations – hearts, sprinkles, curls


Heat 250g Langage Farm double cream in a pan.  When it starts bubbling turn heat off.  Break up 150g dark chocolate into small pieces and add to double cream.  Keep stirring until all chocolate has melted.  Place mixture into small dishes and place in fridge until completely cool.

Whisk up 150g Langage Farm double cream and icing sugar.  Spoon whipped cream onto of chocolate mixture and decorate with chocolate heart.

Serve after dinner, or anytime during the day.

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