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Dark Chocolate Pots

13th November 2020 By Louise Leave a Comment

Dark Chocolate Pots

Dark Chocolate Pots – add a few chocolate curls for a really impressive looking dessert.

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.

deliciously dark chocolate pots

Deliciously Dark Chocolate Pots

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.

 

Print Recipe

Dark Chocolate Pots

Prep Time20 mins
Chilling3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Keyword: Chocolate, pudding,
Servings: 6 people

Ingredients

  • 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

Topping

  • 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

Instructions

  • 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.

Tips:

  • 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.

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Filed Under: Desserts, Gluten-Free, Vegetarian Tagged With: dessert, Gluten free, gut friendly

Previous Post: « Swedish Mocha & Rye Slices (Mockasnittar)
Next Post: Kroppkakor (Swedish Potato Dumplings) »

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Have a great weekend whatever you’re up to. I’m in search of wild garlic 🌱

Fish Tacos with Avocado Salsa
Serves 4

550g sustainable white fish, ie. Hake or pollack
1 1/2 limes
1 1/2 tsp paprika
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
3 tables olive oil
100ml sunflower oil
salt & pepper
1 avocado, peeled and diced
1 medium tomato, skinned & deseeded
a small handful of coriander leaves, chopped

To serve:
Quick pickled red onion (how to make on highlights) 
coriander
red chilli, sliced
8 tortillas
Little gem lettuce
2 limes, cut into wedges
Greek style yogurt

Method
To begin, slice the fish into thick chunks and place into a shallow dish. Combine the juice of a lime, spices and olive oil, pour over the fish, turn to coat. Leave to marinate for 20 minutes.
Put the avocado in a bowl and squeeze over the juice of half a lime. Finely chop the flesh of the tomato and add to the avocado with the coriander.  Season and stir.  Set to one side.
Heat the tacos according to the packet instruction.
Heat the sunflower oil in a heavy-based frying pan over a medium-high heat.  Season the fish and fry in batches so as not to over crowd the pan.  Fry each piece for 2-3 minutes.  Place the fish, once cooked on to kitchen paper, then onto a warm plate.
Place a little of each ingredient on the tacos, drizzle with lime juice and serve with a handsome dollop of yogurt.
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Preheat the oven to 190C fan. Top & tail 4 medium beetroot, wash them & cut into smallish chunks. Cut a medium red onion into quarters. Place onto a baking tray with a fat clove of garlic, unpeeled, then drizzle with oil & stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

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Stir in the roasted beets & onion and 750ml stock & season with salt & pepper. Peel the cooked clove of garlic and add too.  Bring to the boil, then reduce the heat and simmer for 5 minutes.

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Flatbreads

Option 1
250g plain flour
1/2 tsp fine sea salt
1 1/4 tsp baking powder
1/4 tsp bicarbonate of soda
 1 tsp honey
70g live yogurt
100-120ml milk
2 Tbls olive oil

Combine the ingredients with 100ml milk to begin with, add more if the dough seems dry. Rest for a minimum of half an hour preferably an hour, drizzled with a little oil and covered,.

Or

Option 2
250g plain flour
1 tsp fast action yeast
2 Tbls olive oil
1 tsp honey
1/2 tsp salt
75 ml water
75 ml milk

Melted butter combined with finely chopped parsley, grated garlic, chilli flakes &  a sprinkling of Malden salt

Yeasted method.
Combine all the ingredients, knead until you have a smooth dough. Prove for no less than an hour, preferably 2. drizzled with a little oil and covered,  You can prove in the fridge overnight and bake the next day.  Once the dough has proved, divide into 4 equal pieces, roll into buns &  leave on a floured work surface, covered with a tea towel for 25 if the dough isn’t cold, 45 minutes if it is.  Roll out and bake in a cast iron pan on a high heat for approximately 2 minutes.

✨See story highlights on how to make option 1✨

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