Small chocolate creams with rice drink

Method

1. Preheat the oven to 100°C (th.3/4).
2. Beat the eggs in a salad bowl with the sugar until the mixture whitens.
3. Break the chocolate into pieces. Bring the rice drink to the boil and add the chocolate off the heat. Stir until completely melted down.
4. Put into the first preparation until the mixture is uniform.
5. Divide the mixture into little pots and bake in a bain marie for 1hr10mins, the cream should now be set.
6. Take out of the oven, allow it to cold at room temperature then put it in the refrigerator for at least 3 hours.