Recipes>Chocolate Recipes

Little Chocolate Pots

by Melissa Hemsley from Eat Happy: 30 Minute Feel-good Food

Serves 4

These quick and easy 5 ingredient chocolate pots from Melissa Hemsley’s cookbook, Eat Happy, are so simple to whip up you can satisfy a craving for something sweet in no time.

Discover more delicious Chocolate recipes

From fudgy brownies to light mousses

From the book

Eat Happy

Melissa Hemsley

Eat Happy: 30 Minute Feel-good Food

Easy midweek meals

Vegetarian mains

Feelgood desserts

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Introduction

These lovely little pots are not only rich and smooth, they use just five ingredients and take only five minutes to make. They are perfect for preparing ahead of time as they need to set in the fridge, then all you need to do is pull them out at pudding time and grate over a little chocolate to serve. You can use any type of milk here. Nut milk makes the mixture moussier and lighter. Coconut milk makes it really rich and quite thick but without tasting coconutty. These pots will keep, covered, in the fridge or freezer for a few days. If freezing, allow to defrost for 40 minutes before serving.

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Ingredients

Essential kit

You will need: a high-powered blender or food processor

Method

Gently heat the milk in a saucepan for about 45 seconds until hot all the way through.

Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract.

Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (You need to add the hot milk slowly so that it doesn’t scramble the egg.)

Pour into four small ramekins or glasses and leave in the fridge for a minimum of 1½ hours, or 1 hour in the freezer, to set.

When you’re ready to serve, grate over the remaining dark chocolate or top with a sprinkling of sea salt flakes or a few fresh raspberries or cherries.

Tip: If using coconut milk, you’ll need the full-fat kind, which tends to separate in the tin, so pour it out, give it a stir and measure out 180ml for this dish, then use the rest in soups and smoothies.

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