Mini Chocolate + Frangelico Pots

Easy/Prepare ahead • Ready in 15 minutes, plus chilling • Makes 8-12 

  • 200g 70% chocolate* 
  • 400ml double cream 
  • 1tbsp vanilla extract 
  • 3tbsp Frangelico 
  • (hazelnut) liqueur 

Chop the chocolate into small pieces and put into a jug. Put the cream into a small pan with the vanilla and liqueur; heat through gently. Just before it boils, pour over the chocolate and leave to stand while the chocolate melts. Whisk together well. Pour into espresso cups or small dishes and chill to set for 2 hours. Allow to come to room temperature before serving, topped with a hazelnut and dusted with cocoa powder if you like. 

*Per serving: 393-262 calories, 34-23g fat (21-14g saturated), 18-12g carbohydrate 
*We found Green & Black’s organic dark cooking chocolate gives a perfect result and is lower in fat and sugar than other brands. 

*Recipe: Woman & Home UK

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