Recipe courtesy of Nigella Lawson
Save Recipe Print
Total:
6 hr 10 min
Prep:
5 min
Inactive:
6 hr
Cook:
5 min
Yield:
8 (1/4 cup) pots or custard cups
Level:
Easy

Ingredients

Directions

Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.

Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.

This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Nut Ice Pops

Recipe courtesy of Food Network

Chocolate Covered Kiwi Pops

Recipe courtesy of Food Network Kitchen

Chocolate "Sundae" Ice Pops

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword