But if your Easter haul was ridiculous and your sweet tooth has taken a brief holiday, here’s your sign to melt it all down into something even better…
We’re talking warm, gooey, gloriously OTT Chocolate Brownie Pots.
They’re easy. They’re filthy (in the best way). And yes, they’ll make you wildly popular.
500g fresh custard – the good kind. You know.
- 200g chocolate, chopped – dark, milk, white, or whatever’s lurking in the egg stash.
- 100g crème fraîche – makes it all silky and fancy.
- 6 Bad Brownie bites – pick your faves (or mix and match if you’re wild like that).
- Crushed sweeties/chocs/fillings from your leftover eggs – go rogue, go wild.
- Toasted nuts, sprinkles, or whatever chaos you fancy chucking on top.
The Method
1. Heat things up
Pour the custard into a saucepan and gently warm it until it’s just starting to bubble. Don’t let it boil unless you want drama.
2. Make it melt
Take it off the heat, add your chopped chocolate, and stir until it’s melted into glossy, molten heaven. Fold in the crème fraîche for that luscious finish.
3. Build the base
Grab 6 small ramekins, teacups, jam jars, whatever makes you feel cute. Pop a Bad Brownie bite (or 2) into the bottom of each. They’ll get gorgeously squidgy underneath all that chocolate. 😈
4. Pour & chill
Divide the hot choc-custard mix between the dishes, then chill in the fridge for 2 - 3 hours until set (yes, the wait is cruel).
5. Top it your way
Lay out bowls of crushed sweets, nuts, and chocolate rubble. Let everyone go wild creating their own ridiculous masterpiece.
6. Serve at room temp
Let them warm up a little before serving. The melt-in-your-mouth moment is obscene. You’ve been warned.
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