Milk Chocolate Pots

• 2/3 cup heavy cream
• 1 tsp instant coffee powder
• 1 tsp Cointreau or other liqueur
• 1/2 tsp vanilla extract
• 7 oz milk chocolate, finely chopped
• 2 None egg yolks
• 2 tbsp butter
• 1 None candy bar, such as Milky Way, finely chopped
• 2 tbsp slivered pistachios
• None None Orange wedges, to serve (optional)

1. Place cream and coffee in a small saucepan on medium heat. Bring almost to a boil, stirring to dissolve coffee. Remove from heat. Stir in liqueur and vanilla.
2. Place chopped chocolate in a medium bowl. Pour cream mixture over and stir until chocolate melts and mixture is smooth.
3. Whisk in egg yolks and butter, until smooth. Cool for 2-3 mins. Stirring in 3/4 of the chopped candy bar. Spoon mixture evenly into six 1/4-cup ramekins or espresso cups. Refrigerate for 3 hours or overnight.
4. Top with remaining chopped candy bar and slivered pistachios. Serve with orange wedges, if desired.

heavy cream, coffee powder, liqueur, vanilla, milk chocolate, egg yolks, butter, milky, pistachios, orange wedges

Taken from recipes-plus.com/api/v2.0/recipes/23247 (may not work)