No-bake Lindt pots
|1 tsp||Robertson's vanilla essence|
|120 g||70% dark chocolate|
In a microwave-safe mixing bowl, add cream, sugar and vanilla essence. Microwave for 2 minutes and stir in 30-second intervals (the cream doesn’t need to boil but the sugar must be dissolved).
Chop the chocolate and add to the hot cream mixture. Stir until melted.
Pour into moulds and allow to set for 1–2 hours in the fridge.
Once they’ve cooled, serve with vanilla ice cream, whipped cream or strawberries to cut through the sweetness. Or, you could go all out like us, and top them with marshmallows and mini biscuits for a s’more-inspired Lindt pot.