This recipe calls for 2 ingredients, yes you heard that right!
The only exception is the toppings, and that depends on what you flavour the pots with. in its purest state it’s just dark chocolate and coconut milk.
I used flavoured chocolate from a brand I love Seed and Bean, they do some beautiful dairy free flavoured chocolates.
This is using the Sicilian hazelnut, but why not try Chilli and Lime or espresso.
If, however you just opt for plain dark chocolate, you can also add in the flavours of your choice, lime zest and sea salt, orange zest and cinnamon, cardamom, mint, vanilla, or a splash of booze such as amaretto or Frangelico.
Top with whipped coconut cream, or oat crème fresh and sprinkle on nuts seeds, or fruits.
They couldn’t be simpler, taste so indulgent and my favourite dessert to round off a dinner party.
170g dark hazelnut chocolate or chocolate of choice
1 tin full fat coconut milk
Whipped coconut cream
In a pan empty the contents of the tin of coconut milk, warm gentle to just below simmering. Do not allow to boil or simmer. It wants to be steaming but not bubbling.
In a medium bowl add the chocolate, chopped fairly finely.
When the milk is ready pour it over the chocolate and whisk until silky smooth and melted completely.
Now add in any flavours, zest, sea salt, etc. as I am using flavoured chocolate, I won’t add any this time.
Carefully pour into 4-6 little pots. Allow to cool to room temperature and then place in the fridge to set for a couple of hours.
When you are read to serve top with toasted roughly chopped hazelnuts or topping of choice.