Petit pot au chocolat

Ingredients

170 ml	Cream
1	Vanilla pod, split
140 g	Dark chocolate (Main)
80 ml	Milk
1 Tbsp	Cointreau
2	Egg yolks
1 Tbsp	Icing sugar
1 bowl	Whipped cream, to serve

Directions

1. Preheat oven to 140C.
2. In a small saucepan, warm the cream with the seeds scraped from the vanilla pod. Whisk lightly then cover and leave to infuse for 30 minutes.
3. Over a gentle heat melt the chocolate in the milk, add the cointreau.
4. Beat the yolks and icing sugar together, then add the chocolate mixture followed by the cream, blending thoroughly.
5. Pour into ramekins and bake in a bain-marie for 45 minutes or until just set. Cool completely in the fridge before serving with a little softly whipped cream