Rapeseed oil chocolate pots
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Rapeseed oil chocolate pots
Rapeseed oil lends a beautiful velvety texture to these little chocolate pots. Made with just five ingredients, they’re a great low-maintenance after-dinner treat. Delicious with a scattering of macerated strawberries on top, this is a very adaptable recipe – you could fill your serving pots with a layer of salted caramel before adding the chocolate mix, or pipe some coffee cream on top to serve
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
694Kcal
Fat
55gr
Saturates
26gr
Carbs
43gr
Sugars
43gr
Fibre
4gr
Protein
4gr
Salt
0gr
Ingredients
- 200g dark chocolate (70% cocoa solids), finely chopped
- 75ml cold-pressed rapeseed oil (we used Taste the Difference)
- 2 tbsp caster sugar, plus 1 tsp extra
- 50ml whole milk
- 200ml double cream
- 200g strawberries, hulled
- juice of ½ lime
- shortbread biscuits*, to serve (optional)
Step by step
Get ahead
Make the chocolate pots up to 24 hours ahead of serving, and prepare the strawberries up to 2 hours ahead.
- Put the chocolate in a heatproof bowl along with the rapeseed oil, 2 tablespoons of sugar and a small pinch of salt.
- Add the milk and cream to a small pan and gently heat until simmering. Keep a close eye on it because it can quickly boil over.
- Pour the cream mixture over the chocolate and stir until the chocolate has melted to a smooth and glossy sauce. Allow to cool a little if using delicate glasses, otherwise simply divide among 4 small glasses or jars. Place in the fridge and chill for 1-2 hours to set.
- While the pots are chilling, cut the strawberries into equal-size pieces and add to a bowl with 1 teaspoon of sugar and the lime juice; leave to macerate at room temperature.
- When the chocolate pots have set, remove from the fridge and top with the strawberries before serving with biscuits for dunking. *Serve with gluten-free biscuits, if required.
