milk chocolate pots
For all chocoholics…just like me;p
Place 300g milk chocolate, broken into small squares, in a pan with 50g unsalted butter, 4tbsp water, 200ml double light cream and 3tbsp maple syrup. Heat gently, stirring, until you have a smooth runny mixture. Cool to room temperature. Whip 200ml double cream until it forms soft peaks and fold into the chocolate mixture.
Divide between 6 dishes or glasses and chill for about 30 minutes to set:)