These “pots of chocolate” are delightfully simple to make and have a hidden Italian secret in their base.

Serves 2

Ingredients

25g Anchor spreadable butter
125g plain chocolate
1 teaspoon instant coffee granules
2 large egg whites
2 tablespoons brandy
10 small ratafia biscuits
Little whipped cream for serving

Preparation

1. Put the butter, chocolate, coffee and two tablespoons of water into a small saucepan. Heat gently, stirring occasionally, until the consistency is smooth. Cool slightly.
2. Whisk the egg whites until stiff.
3. Put four small ratafias into the base of each ramekin. Sprinkle each of them with one teaspoon of the brandy, stir the remainder into the chocolate.
4. Fold the egg whites into the chocolate, using a figure of eight movement. Spoon the mixture into the two ramekins. Transfer to the refrigerator and leave to set for 2-3 hours.

Before serving top with whipped double cream and a little crushed ratafia biscuit.

Note:This recipe contains raw egg white which may not be suitable for some diets.