White Chocolate Passion Pots

Here is one of our favourite recipes that is super easy and super tasty, we have served them in coffee cups for dessert at dinner parties or in shot glasses as a sweet canape.

To make six dessert pots you will need:

284ml pot of double cream

150ml milk

6 egg yolks, beaten

450g white chocolate, chopped

dash of vanilla essence

3 passionfruits

*Scoop the passionfruit from their shells and divide between six small cups or pots.
*Heat the cream and milk together in a pan, but don't allow to boil.
*Place the chopped white chocolate in a bowl and then pour over the warmed cream and milk mixture, then stir until it has melted.
*Now add the egg yolks and a dash of vanilla essence.
*Return the chocolate mixture to the pan and slowly warm through until it starts to thicken.
*Pour the mixture into the cups, covering the passionfruit.
*The pots are now ready to be chilled - this will take about two hours, then simply enjoy! 

Tips 

*The leftover egg whites can be frozen and used the next time you  make a meringue or mousse

*This dessert can be easily varied - dark chocolate and raspberry, milk chocolate and honeycomb or add a shot of liquer to the chocolate at the melting stage, Amaretto or brandy work well.