Petits pots au chocolat

Dessert: serves 4-6. Total time: 30 minutes

225ml/8 fl oz double cream
185ml/6 fl oz full cream milk
4 large egg yolks, whisked
85g/3oz milk chocolate
150g/5oz dark chocolate
2 tsp Tia Maria

Bring the cream and milk to the boil in a saucepan. Pour on to the egg yolks in a bowl and whisk - it should thicken to a thin custard instantly. Pass it through a sieve into a clean bowl, coverwith clingfilm and cool to room temperature.

Melt the chocolate by chopping it into small pieces and placing it in a bowl over simmering water. Blend half the custard with the melted chocolate, and then add the rest. Stir in the Tia Maria. Spoon into small pots or coffee cups, cover with clingfilm and chill.