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Chocolate orange pots


Serves: 4
timeTotal time:
Chocolate orange pots
Recipe photograph by Karen Thomas

Chocolate orange pots


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
212Kcal
Fat
10gr
Saturates
5gr
Carbs
24gr
Sugars
22gr
Fibre
1gr
Protein
7gr
Salt
0gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

  • 349g Mori-Nu silken firm tofu
  • 100g dairy-free dark chocolate (we used Montezumas 73% cocoa ‘very dark’ chocolate), chopped
  • 2 tbsp agave syrup
  • ½ tsp Valencian orange extract
To serve
  • dark chocolate, shaved or grated
  • orange zest

Step by step

Get ahead
Make in advance and store in the fridge for up to 2 days. The pots can also be frozen for up to 1 month. Defrost in the fridge.
  1. Empty the tofu into a food processor and blend until smooth.
  2. Put the chocolate in a bain-marie – simply boil some water in a pan and place a heatproof bowl on top, ensuring that the water does not touch the bottom of the dish. Turn the heat down to the lowest setting before adding the chocolate. Gently melt until completely smooth. Remove the chocolate from the heat and allow it to cool for 5 minutes or so.
  3. Pour the melted chocolate into the food processor along with the agave syrup, orange extract and a pinch of fine salt before blending until completely incorporated and smooth, scraping down the sides with a spatula from time to time.
  4. Divide the mixture into 4 small pots or glasses and chill for a couple of hours in the fridge.
  5. Garnish with shaved chocolate and a little orange zest before serving.
Chef quote
Silken tofu is a bit of a badass. While its jelly-like texture might not work in savoury dishes (in my humble opinion), it's something of a star when it comes to desserts. Usually found next to grains and pulses, this unique ingredient is a great addition to your cupboard and, unlike its refrigerated cousin, it will keep for months on end.

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