Pot Au Chocolat
It's no-bake, no-hassle and uses only 4 ingredients.
Make 8 when using ordinary sized ramekins as pictured.
1 standard pack of Oreos (154g)
Unsalted Butter (50g)
2 packs of Dark Chocolate (300g)
1 tub of double (heavy) cream (300ml)
Step 1) Blitz the Oreos in a blender.
Step 2) Melt/soften the Butter and add this to the Oreo-mix in the blender. Blitz again.
Step 3) Using a teaspoon, line the bottom of your pots with the Oreo mixture (approx 4 teaspoons worth) and compress it.
Step 4) Warm the cream in a saucepan until it just bubbles.
Step 5) Break up the chocolate and put in a heat-proof jug. Pour the cream over the chocolate and allow to sit for 30 seconds.
You'll need to work quickly for this next bit...
Step 6) Stir the chocolate/cream mixture until all the pieces have disolved.
Step 7) Once you have a smooth creamy mix it will begin setting so quickly pour it into each of the pots - distributing evenly so that you have at least the same amount of cream as biscuit base.
Step 8) Smooth out the surface then leave to set in the fridge for at least 2 hours.
If you prefer a softer, less rich mixture add more cream in or decrease the amount of chocolate. Alternatively, leave the deserts to stand for 5-10 minutes at room-temperature before serving and the 'set' will loosed up slightly.