Chocolate and sherry pots

Method

1. Put the raisins in a small pan with the sherry, bring to the boil and simmer for a few minutes, then remove from the heat. Set aside to let the raisins cool and plump up.
2. Meanwhile, melt the chocolate in a bowl set over a pan of just-simmering water – make sure the bowl doesn’t touch the water. Stir until smooth, then set aside to cool.
3. Put the butter and half the icing sugar in a large bowl. Using an electric hand whisk, cream for a few minutes until pale and fluffy, then mix in the cocoa powder. In another bowl, beat together the egg yolks and remaining sugar for 2-3 minutes, until pale and thickened.
4. Mix the cooled chocolate into the creamed butter, then stir in the raisins with their liquid and the yolks. Fold in the cream until just combined – don’t overmix or it will become too thick. Spoon into 8 x 150ml pots or glasses, filling each three-quarters full. Cover and chill overnight.
5. On the day, remove the chocolate pots from the fridge 1 hour before serving to take the chill off. Serve each with a dollop of whipped cream.