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Chocolate Pots
100g chocolate
250ml double cream
50g dark brown sugar
1 teaspoon vanilla extract
1 egg

Chop the chocolate finely and place in a blender.
Boil the cream, sugar and vanilla until the sugar has dissolved.
Pour over the chocolate and leave for a minute.
Blend with the egg to a smooth puree and pour into 4 coffee cups.
Chill for at least 2 hours to set.

Strawberries and cream
150ml whipping cream
200g chopped strawberries
1 dessertspoon icing sugar

Whip the cream to soft peaks and fold in the strawberries and icing sugar.
Spoon onto the top of the chocolate pot and serve.

Shortcake
175g soft butter
80g castor sugar
185g plain flour
50g cornflour

Line 2 baking trays with parchment paper.
Beat the butter and sugar in an electric mixer until pale and fluffy – about 10 minutes.
Fold in the flour and cornflour and mix to a smooth dough.
Wrap in cling and chill for 20 minutes.
Roll out to ½ cm thick and cut into rectangles and place on trays.
Chill for 20 minutes.
Set oven to 160oc and cook until golden – about 12 minutes.
Cool on the tray.