Chocolate pots
Very indulgent dessert but great for those with a
sensitive gut.
Simple and quick to make.
Ingredients
Serves 4
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250ml (9fl oz) double cream
75g (2¾oz) caster sugar
200g (7oz) dark chocolate, chopped
2 egg yolks
grated zest of 1 orange
Method
Place the double cream and sugar in a pan over a medium heat and bring to the boil,
stirring a few times to melt the sugar.
Place the chocolate, egg yolks and orange zest in a food processor.
With the food processor running, pour in the hot cream and whizz until the chocolate
melts.
Spoon into 4 glasses and serve and enjoy.
The Complete Low Fodmap Diet Plan, published by Aster, £12.99 Paperback www.octopusbooks.co.uk