Milk Chocolate Pots

Break the Milk Chocolate into pieces and place in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water. Spoon 15ml (1tbsp) of the melted Chocolate on to a small clean board and spread thinly, then leave in a cool place to set..

Meanwhile, cut the Gelatine into small pieces and place in a small heatproof bowl. Cover with cold water and soak for 5 minutes. Drain off the water using a sieve and return the Gelatine to the bowl. Spoon over 30ml (2 tbsp) very hot water and mix well until thoroughly dissolved. Stir into the bowl of warm melted Chocolate to make a thick, glossy mixture. Remove from the water and set aside.

Make up the Egg White Powder according to the pack instructions and whisk until thick and foamy but not stiff.

Using a spatula, scrape out the egg white on to the melted Chocolate mixture. Add the crème fraîche, and gently fold the ingredients together until thoroughly blended.

Divide the mixture between 4 x 150ml (¼ pt) dishes or glasses and chill for at least 1 hour until set.

To make the Chocolate curls to decorate your chocolate pots, using a rounded teaspoon, scrape across the surface of the chocolate from the board so that the Chocolate rolls up on itself forming a curled ball. Place on a board lined with baking parchment and leave in a cool place to firm up before using as a decoration for the pots just before serving.