Baked chocolate crème

INGREDIENTS
1 tablespoon warm water
5 heaped teaspoon Cadbury’s Drinking Chocolate
200 ml Bulla Cream
½ cup milk
1/3 cup castor sugar
2 eggs, lightly whisked
Cocoa powder to dust
Arnott’s Emporio Chocolate Almond Snaps

STEPS
1. Preheat oven to 220C. Place 4 ramekins in a roasting pan.
2. In a large mixing bowl dissolve Cadbury’s Drinking Chocolate in warm water. Add cream, milk, sugar and eggs. Whisk until combined. Using a ladle, pour mixture into the 4 ramekins. Cover each with foil.
3. Pour enough boiling water into the roasting pan to reach 2/3 of the way up the sides of the ramekins.
4. Bake in oven for 20 minutes or until just set.
5. Remove foil and carefully take out ramekins. Blot base on paper towel and place on dinner plates. Sprinkle with cocoa and place a Chocolate Almond Snap next to each ramekin.

Hint: To make coffee crème use 3 teaspoons of coffee instead of drinking chocolate.

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