Chocolate cup with raspberry cream

Recipe from New Idea
1/2 cup pure cream
1/4 cup milk
50g dark chocolate
1/2 tsp vanilla essence
2 egg yolks
1/6 cup caster sugar
Raspberry cream
1/2 cup raspberry
1/6 cup icing sugar mixture
100g tub double thick cream
Place cream, milk, chocolate and essence in a medium saucepan.
Stir over a medium heat until chocolate is melted.
Remove from heat.
Beat yolks and sugar until sugar is dissolved.
Keeping the electric mixer on, slowly add the warm chocolate mixture, beating until combined.
Place 2 ramekins in a deep roasting pan.
Divide chocolate mixture evenly among ramekins.
Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
Cook in slow oven (160 degrees C) for 30 minutes or until just set (chocolate mixture should have a slight wobble and will firm on cooling).
Remove pan from oven.
Cool teacups by placing in a dish of water.
Cover and refrigerate until cold.
To make raspberry cream, combine raspberries and icing sugar in medium bowl.
Fold in cream.
Serve chocolate cup topped with raspberry cream.
Makes 2.
Will I make it again?
maybe and this time i’ll bake it longer & at a higher temperature

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