180ml any milk
140g dark (70%–85%) chocolate, broken into squares
3 tablespoons maple syrup
1 teaspoon vanilla extract
To serve (optional):
Sea salt flakes
1 handful of fresh raspberries or cherries or a mixture
1.Gently heat the milk in a saucepan for about 45 seconds until hot all the way through.
2. Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract.
3. Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so that it doesn’t scramble the egg.)
4. Pour into four small ramekins or glasses and leave in the fridge for a minimum of 1½ hours, or 1 hour in the freezer, to set.
5. When you’re ready to serve, grate over the remaining dark chocolate or top with a sprinkling of sea salt flakes or a few fresh raspberries or cherries.
Recipe extract from Eat Happy by Melissa Hemsley (Ebury Press, £20) photography by Issy Croker