27 Jan ‘Eat Happy’ Little Chocolate Pots
Sweets & Puddings
‘Eat Happy’ Little Chocolate Pots
These little chocolate pots hit the spot. Not only rich and smooth, they use just five ingredients and take only five minutes to make.
They are perfect for preparing ahead of time as they need to set in the fridge, then all you need to do is pull them out at pudding time and grate over a little chocolate – or any of the above – to serve. You can use any type of milk here; nut milk makes the mixture moussier and lighter, and coconut milk makes it really rich and quite thick but without tasting coconutty. These pots will keep, covered, in the fridge or freezer for a few days. If freezing, allow to defrost for 40 minutes before serving. Keep your eyes out for Fairtrade Chocolate too!
Like with all the recipes in my book Eat Happy, this is all about the big taste and the big feel-good factor.
1.) Gently heat the milk in a saucepan for about 45 seconds until hot all the way through.
2.) Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract.
3.) Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so that it doesn’t scramble the egg.)
4.) Pour into four small ramekins or glasses and leave in the fridge for a minimum of 1½ hours, or 1 hour in the freezer, to set.
5.) When you’re ready to serve, grate over the remaining chocolate or top with a sprinkling of sea salt flakes, a few fresh raspberries or cherries.
180ml any milk
140g dark fairtrade chocolate (70-85% works best), broken into squares
3 tbsp maple syrup
1 tsp vanilla extract
sea salt flakes
1 handful of fresh raspberries or cherries or a mixture