Heavenly chocolate pots
Creamy chocolate mousse classically paired with hazelnut – it's simple and delicious. Make this chocolate dessert in minutes with just a few ingredients (just remember to allow time to set!). It's sure to become a family favourite!
Ingredients
- 180 g dark chocolate (90% cocoa solids) I used Lindt
- 400 ml hazelnut milk I used PLENISH
- 60 ml pure maple syrup
- 120 g smooth hazelnut butter
To serve
- 4 tbsp coconut yoghurt (unsweetened) I used COCOS
- Roasted chopped hazelnuts for sprinkling
- Handful of fresh raspberries
Instructions
- Melt the chocolate, hazelnut milk, maple syrup and hazelnut butter in a medium saucepan over a low heat, whisking until smooth.
- Set aside to cool for 10 minutes then pour into serving glasses and refrigerate for at least 3 hours (or overnight) to set.
- Top with a dollop of coconut yoghurt, a few fresh raspberries and sprinkle with chopped hazelnuts to serve.
Notes
The chocolate pots will keep for up to three days in the fridge (covered).
Try different flavours such as almond butter and almond milk or cashew butter and cashew milk.
