Chocolate & coffee truffle pots

• 200g dark chocolate
• 100ml strong coffee
• 4 tbsp favourite spirit, such as rum, brandy , Disaronno
• 400ml double cream
• 2 tbsp golden caster sugar
• cocoa powder , to serve

1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
2. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Per serving

543 kcalories, protein 3.0g, carbohydrate 28.0g, fat 45.0 g, saturated fat 25.0g, fibre 1.0g, sugar 27.0g, salt 0.04 g

Recipe from Good Food magazine, December 2007.

Chicken with tarragon cream sauce

Ingredients

• 4 breast of chicken
• 1 tbsp runny honey
• vegetable oil
• salt and black pepper

For the sauce

• 75ml/2½fl oz medium dry white wine
• 150ml/5fl oz chicken stock
• 2 sprigs tarragon
• 150ml/5fl oz double cream
• 2 tbsp chopped tarragon

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
3. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
4. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
5. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
6. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
7. Adjust the seasoning and serve spooned over the chicken.
   
   
   c/o The Beeb.  Thanks.