These almond chocolate pots are perfect for making ahead of time if you fancy a really, dairy free delicious dessert. They keep well in the fridge for two or three days. They use Chocoloat, the chocolate flavoured oat drink to make the rich chocolate mousse.
240ml unsweetened Chocoloat
1/2 tsp vanilla essence
2 tbsp almond butter
2 organic egg yolks, room temperature
2 tbsp maple syrup or honey
1 pinch sea salt
100g organic fair-trade dark chocolate (minimum 60%), roughly chopped
Preheat oven to 300°F/150°C. In a small saucepan, gently heat the Chocoloat, vanilla essence and almond butter. Stir a few times to make sure the almond butter dissolves.
Meanwhile, whisk together egg yolks, maple syrup and sea salt in a medium sized mixing bowl. Remove the milk from the heat and add the chocolate and stir to make sure it melts into the milk.
Allow to cool slightly and slowly pour the molten chocolate mixture over the eggs while continuing to whisk. This is important to prevent the egg yolks from coagulating.
Place 6 small cups or ovenproof dishes inside a deep baking tray filled with hot water which reaches half way up the side of the cups or dishes. Pour the chocolate and almond mousse mixture into the cups/dishes and carefully place the baking pan on a rack inside the oven.
Bake until the centre of each chocolate pot is almost set, about 30 minutes.
Let the chocolate pots cool completely and then refrigerate for about an hour before serving.
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