Con Poulos
We served these chocolate creams pots warm, but you can also chill them in the refrigerator until ready to serve. The roasted strawberries are also excellent on their own with ice-cream.
Ingredients
Method
1.Preheat oven to 200°C and place 4 x 1-cup-capacity ovenproof ramekins in a deep roasting pan.
2.Combine chocolate, cream and 1 tbsp sugar in a saucepan over medium heat and stir until chocolate melts (2 minutes). Remove from heat.
3.Whisk yolks, flour and half the ouzo in a bowl until smooth. Add yolk mixture to chocolate mixture and stir to combine, then divide among ramekins. Pour hot water into the roasting pan to come halfway up sides
of ramekins, then bake until creams are just set (25 minutes). Set aside for 5 minutes.
4.Meanwhile, toss strawberries, remaining sugar and ouzo, star anise and vanilla together in a bowl, then place on a large baking tray lined with baking paper. Roast until just softened and syrupy (15 minutes). Serve warm chocolate creams topped with strawberries.
