These deliciously Dark Chocolate pots may well be the ultimate chocolate fix! Silky smooth and creamy, yet light and not too rich at the same time. One pot is satisfying but always leaves you wanting more….
Chocolate is not only universally popular and incredibly versatile. But assuming that sumptuous soufflés and intricate tarts are not your thing and you’re not brave enough to chance a fondant, I would recommend minimising stress, and maximising the amount of time you can spend washing up/laying the table, with this simple dessert.
Unbelievably easy to make, the flavours balances perfectly: the bitter chocolate with the acidity in the coconut kefir is a wonderful combination. I don’t know about you but I like a dessert that can be prepared ahead, that just sits happily in the fridge until desired. Another plus point is, they’re gluten free, ticking the box for any coeliac guests. So I recommend giving these gluten-free Dark Chocolate Pots a try this Christmas, you won’t be disappointed.
Tims Greek-style kefir is new to our supermarkets, if this is not available you can use full-fat bio live Greek yogurt. Add a little desiccated coconut and icing sugar to achieve a similar result.
Dark Chocolate Pots
- 130 g golden caster sugar
- 40 g cocoa sifted
- 1/4 tsp sea salt fine
- 3 tbls cornflour
- 800 ml whole milk
- 4 egg yolks large
- 130 g dark chocolate minimum 54% cocoa solids, chopped
- 50 g unsalted butter room temperature, diced
- 1 tsp natural vanilla extract
- chocolate chocolate to decorate
- 6 tbls Tims Greek style coconut kefir or, see below
- 6 tbls Greek style yogurt Full fat
- 1½ tbls desiccated coconut
- 1 tbls icing sugar
- Begin by combining the egg yolks, sugar, salt, cornflour, vanilla and cocoa with a hand whisk. You’ll have to add approximately 40mls of the milk to loosen it.
- Now pour the rest of the milk in a saucepan and bring to a simmer. Pour the milk over the chocolate mixture, whisking all the time. Return the chocolate mixture to the pan on a medium heat. Heat and whisk for 3-5 minutes, it will thicken to the consistency of yogurt.
- Remove from the heat and add the butter and chocolate, whisk until both have dissolved.
- Pour into a bowl and place parchment paper directly on the surface of the custard. Once cool, place in the fridge for at least 3 hours to chill.
- If kefir isn't available mix the Greek yogurt with the desiccated coconut and icing sugar
- Serve in glasses topped with coconut kefir or Greek yogurt.
- Make chocolate curls or simply take a potato peeler to slice the chocolate directly over the kefir. Serve chilled. Can be prepare day ahead and kept in the fridge. Top with kefir just before serving.
- For an adults only version: add 2 tablespoons of dark rum to the custard as you draw it off the heat, it works perfectly with the chocolate and coconut.
- Can be made up to 2 days before serving. Just potion it out into the glasses and cover. Top with the kefir just before serving.