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Coconut milk chocolate pots
Makes 6 small pots or cups | prep 20 mins | total time
Coconut milk chocolate pots
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Makes 6 small pots or cups | prep 20 mins | total time
Want to make these velvety chocolate desserts vegan-friendly? Just switch out the honey for agave or maple syrup
Rate
Nutritional information (per serving)
Calories
203Kcal
Fat
14gr
Saturates
11gr
Carbs
17gr
Sugars
15gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Ingredients
- 70g dairy-free dark chocolate, chopped, plus shavings to serve
- 1 tbsp coconut oil
- 25g cacao or cocoa powder
- 3 tbsp agave or maple syrup, or clear honey
- 250g full-fat coconut milk (from a tin)
Step by step
Get ahead
The chocolate pots will keep in the fridge, covered, for up to 3 days.
- Put the dark chocolate and coconut oil in a heatproof bowl and set this over a pan of barely simmering water to melt.
- Sift the cacao or cocoa powder into a large mixing bowl, then stir in the syrup or honey until it starts to come together. Gradually whisk in the coconut milk until well combined. Add a pinch of salt, then gradually pour in the melted chocolate, whisking continuously, until incorporated and velvety smooth.
- Divide the chocolate mixture between 6 espresso cups or similar, and chill in the fridge for 3 hours or until set. Top with a few dark chocolate shavings to finish – use a veg peeler to shave them from the edge of a chocolate bar.
