550ml--------------Milk---------------1pint
100g----------Plain Chocolate---------4oz
2-------------------Eggs---------------2
2----------------Egg Yolks-------------2
25g-----------Caster Sugar-----------1oz
10ml------Rum or Cointreau--------2 Teaspoons
80ml--------Whipped Cream--------4 Tablespoons
Heat the Milk in a saucepan, melting all but one of the squares of chocolate in it at the same time.
Beat the Eggs, Egg Yolks and Sugar in a bowl.
When the Chocolate is completelt melted, pour the hot but not boiling milk on to the eggs, stirring all the time.
Add the Rum/Cointreau.
Strain the chocolate custard back into the clean pan ot into a jug and divide the mixture between 4/5 individual ovenproof dishes.
Half fill a roasting tin with warm water and places the dishes into this. being careful to see that the water cannot come over the top.
Bake in a warm oven (160c, 325f, Gas mark 3) for 40-60 minutes the custard should be lightly set.
Serve the custard Hot or Cold.
Decorate with a spoonful of cream on top and grated chocolate with th e remaining square.