250g dark chocolate, broken into small pieces
250g ready-made custard
400ml thick cream
2 tablespoons cocoa powder, sifted
Creme fraiche, to serve
Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. Beat in custard and cream, folding until combined.
Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.
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