Chocolate Cups Recipe

Have four small espresso cups or tiny ramekins ready. Pour the cream into a small saucepan, then place over a medium heat. The cream needs to get hot without reaching the boil, so keep an eye on it and remove it from the hob as soon as it is hot throughout. Quickly add the 150g of chocolate pieces to the hot cream, then stir until all the chocolate has melted and become completely combined with the cream. Divide it equally between the cups or ramekins, then put them in the fridge for to set for at least six hours, and preferably overnight. When you’re ready to serve, grate or shave the reserved chocolate over the tops of each cup, then take to the table with the fruit (if using).