Max's marvellous chocolate pots

If you’re wondering whether to make something grown-up and chocolatey for Easter . . .

If you’re wondering whether to make something grown-up and chocolatey for Easter (as opposed to nicking bits of the kids’ Easter eggs) this is the perfect recipe.

We used to order it whenever it was on the menu at the late lamented Bar Buvette in Bristol and assumed it came from the co-owner Max (Ososki) but turns out it was originally my Guardian colleague Felicity Cloake’s.

Here’s Max’s version as written on a scrap of paper. If you don’t feel that’s quite enough detail you can find Felicity’s version on the Guardian website.

Max's chocolate pots

Serves 6

250ml whipping cream

100ml whole milk

150g dark 70% chocolate

40g dark muscovado sugar

3 fresh organic egg yolks

Simmer cream and milk

Add choc to cream/milk

Let sit for a minute then whisk vigorously until mixed

Leave to cool for about 10 minutes

Whisk yolks and sugar until voluminous

Pour chocolate over yolks and sugar and mix in well

Pour into coffee cups or ramekins, tapping each one to remove air bubbles

Cover and refrigerate

Serve with creme fraiche

So you see, really easy. And insanely delicious. Trust me.

What to drink: I know I’m an advocate of pairing wine with everything but honestly I wouldn’t in this case. Maybe a black coffee. Or a brandy if you’re feeling particularly indulgent.

Max is also an artist - you can follow her on instagram @maxcollage or check out her website maxososki.com. She also helps to run the Auberge de Chassignolles in the Auvergne which is one of my favourite places in France.