Milk Chocolate Pots
Speaking as someone who is not a big milk chocolate fan, these are delicious - and one of the simplest desserts to whip together. They can be made ahead if you're short on time, and look great served in teacups or espresso cups.
Makes 6 espresso-sized chocolate pots.
Place 150g milk chocolate broken into small squares in a pan with 25g unsalted butter, 2 tbsp water, 100ml Elmlea Double Light and 1.5 tbsp maple syrup. Heat gently, stirring, until you have a smooth mixture. Cool to room temperature.
Whip 100ml Elmlea Double Light until it forms soft peaks and fold into the chocolate mixture. Divide between 6 espresso cups and chill for 30 minutes to set.
Serve with sea salt for people to crumble on top for a lovely salted-caramel twist.
Makes 6 espresso-sized chocolate pots.
Place 150g milk chocolate broken into small squares in a pan with 25g unsalted butter, 2 tbsp water, 100ml Elmlea Double Light and 1.5 tbsp maple syrup. Heat gently, stirring, until you have a smooth mixture. Cool to room temperature.
Whip 100ml Elmlea Double Light until it forms soft peaks and fold into the chocolate mixture. Divide between 6 espresso cups and chill for 30 minutes to set.
Serve with sea salt for people to crumble on top for a lovely salted-caramel twist.
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