Chocolate Truffle Dessert
250g dark chocolate, broken into small pieces
250g ready-made custard
400ml thick cream
2 Tbsp cocoa powder, sifted
CrÃ¨me FraÃ®che, to serve
1. 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.
2. Line 6 x 150ml round dessert moulds or soufflÃ© dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
3. When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of CrÃ¨me FraÃ®che.