Silky-smooth chocolate pots
- 5g unsalted butter
- 2tsp cornflour
- 1tbsp cocoa powder, plus extra to dust
- 3tbsp caster sugar
- 100ml semi-skimmed milk
- 1 egg, yolk and white separated
- 125g pack Farm Stores Raspberries, to decorate
Preheat the oven to 180C/160C Fan/Gas 4.
Grease 2 ovenproof ramekin dishes or mugs with the butter.
In a bowl, mix together the cornflour, cocoa powder and caster sugar with a little cold milk. Heat the rest of the milk in a pan until it begins to steam. Remove from the heat.
Gradually whisk the hot milk into the cocoa mixture until smooth. Return to the pan and heat gently, stirring continuously until you have a smooth, thick batter. Pour back into the bowl and leave to cool fully, stirring often. Stir through the egg yolk until well combined.
Whisk the egg white until it forms stiff peaks and is light and fluffy.
With a large metal spoon, gently fold the egg white into the chocolate batter.
Divide the mixture between the ramekins and bake on the middle shelf of the oven for 10-15 mins until risen and starting to turn golden-brown.
Put each ramekin on a plate, and add raspberries on the side. Dust each dessert with a little cocoa powder and serve immediately.