Easter chocolate pots with pick ‘n’ mix toppings

Indulge at Easter time with these decadent chocolate pots made with custard and crème fraîche. Top with crushed mini eggs, hazelnuts and sprinkles

500g fresh custard
½ tsp ground cinnamon
200g dark chocolate, chopped into small pieces
100g crème fraîche
mixture of crushed chocolate mini eggs, chopped toasted hazelnuts and sprinkles, to serve

Heat the custard with the cinnamon in a saucepan until just simmering. Remove from the heat, add the chocolate, stir until melted, then fold in the crème fraîche.
Divide the mixture between six ramekins or teacups, or tip into one large dish. Transfer to the fridge to chill for 2-3 hrs, or until set. Put the mini eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.