Chocolate Pots Recipe | Food Diaries | Dessert

Method:
Melt the chocolate with the cream in a saucepan, then beat in the egg yolks. Tip the mixture into four individual pots and put in the fridge to set for at least 2 hours.
Meanwhile, mix the flour, orange zest and butter in a bowl until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking paper or a silicon mat. Leave to rest for 10 minutes in the fridge. Bake at 160 degrees c for 23-25 minutes until golden brown, and then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool. When ready to eat, whip the cream to soft peaks, and then spoon on top of the chocolate pots. Serve with the short breads on the side.

Method :
Marinate wings with all the ingredients. Cook in a pan or in an oven till done. In a small pan add sugar, cook without stirring, until it turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm. In a pan melt butter, add bread crumbs, 1 spring onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside. To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced chillies.