Chocolate Walnut Cups
|Plain chocolate||8 Ounce, broken|
|Milk||1 Pint (600 Milliliter Or 2 1/2 Cups)|
|Tea biscuits||4 Ounce, crushed|
|Eggs||2 , separated|
|Walnut halves||2 Ounce, chopped (50 Gram/ 1/2 Cup)|
|Whipped cream||1 Tablespoon|
Reserve two squares of the chocolate and put the rest with the milk in a saucepan.
Heat gently until the chocolate has completely melted, stirring all the time.
Stir in the biscuit crumbs and the egg yolks and stir until thickened.
Remove from the heat and leave to cool slightly.
Whisk the egg whites until stiff and fold into the chocolate mixture with three quarters of the chopped nuts.
Turn into six individual moulds or cups and stand in a roasting tin (pan) containing 1 cm/1/2 in hot water.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for about 20 minutes or until set.
Leave to cool.
Grate the remaining chocolate, mix with the remaining nuts and sprinkle over.
Wrap in clingfilm (plastic wrap) and chill until ready to pack.