Three-ingredient Chocolate Pots Recipe
Melissa says: “These are so simple and delicious, plus they’re plant-based! If you want to make them in advance, they’ll keep for three days in the fridge. I love them made with just the three ingredients – hazelnut milk works particularly well – whatever you have in your cupboard! These are quite rich, so they happily feed six. You’ll need six ramekins or glasses/jars – tea cups would look lovely; just avoid delicate glasses that might crack under the hot mix.”
Serves:
6
20 minutes + four hours chilling
Ingredients
- 180g Medjol dates (about 10 large dates)
- 250ml nut milk
- 160g dark (50–70 per cent) chocolate
- A little pinch of sea salt, plus extra to serve (optional)
Optional toppings
- Dollop of (plant-based) cream
- Chopped, toasted, hazelnuts or pecans
- Pitted cherries or fresh pomegranate seeds
- Raspberries or strawberries
- Crushed biscuits (such as ginger nuts or digestives)
Method
Roughly tear the dates, discarding the pits, and soak in just-boiled water for 10 minutes. Even though Medjool dates are soft anyway, this helps soften them further, which is good for any blenders that might need a helping hand.
Heat up the nut milk in a saucepan, being careful not to boil, and remove from the heat once it’s heated through.
Meanwhile, finely slice about two tablespoons of the chocolate to create some chocolate “shavings” and set aside for garnishing.
Chop the rest of the chocolate and add to a blender or food processor, then pour over the hot nut milk. Drain the soaked dates and add them with the salt, then carefully blend until smooth.
Divide the mixture between six ramekins or glasses and chill in the fridge for four hours until set. Cover them if you’re keeping them there any longer so they don’t pick up any “fridge” smells. Scatter over the chocolate shavings, plus a tiny extra sprinkle of sea salt, if you like, or add any of the other toppings to serve.
Recipe taken from: Feel Good: Quick and Easy Recipes for Comfort and Joy by Melissa Hemsley, published by Ebury Press, priced at £22 for hardback.
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