When the guests are coming I usually look for a cake I could make. A cake is my favorite, my comfort zone. I only need to have an idea what type of cake I want. Usually, the answer is an easy one. But since I try to be good and avoid carbs I needed to figure out something else.
That was actually a blessing because those little pots turned out heavenly. I forgot the pure pleasure of smooth mousse. Now I totally understand Sue’s runaway with a bowl of mousse (if you don’t know what I’m talking about, just watch the new season of Great British Bake Off), you will do the same with this one.
The main advantage of those chocolate pots is you can make them in no time. The most difficult part is actually melting chocolate. The minimalist version consists of only four ingredients. The recipe is vegan, gluten-free, egg-free, dairy-free, so you should satisfy most demanding guests.
Giveaway winner: And the winner of the competition is Sandra. I’ve sent you an email, please get in touch with your ROI postal address.
Chestnut chocolate pots
- 100g dark chocolate
- 125ml coconut milk
- 250g peeled and cooked chestnuts (you can use puree as well, just check if it is sweetened, if so, reduce or omit the maple syrup)
- 2 1/2 Tbsp maple syrup
- optionally vanilla extract / cinnamon / coffee liqueur / amaretto / rum
Melt the chocolate.
Blend chestnuts with coconut milk (you may need to adjust the amount of milk depending on how much moisture is in your chestnuts)
Add in maple syrup, any flavoring of your choice and melted chocolate.
Whisk it until smooth.
The mixture will get much stiffer after refrigerating it.
Refrigerate for an hour.