Hot chocolate cherry pot!
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Post By Jo @ Including Cake
Let's get down to business and talk chocolate!
I made this pot last weekend...twice...it was that good!
It was that good i've also shared it over on Including Cake, with a slight twist to the ingredients- ground almonds vs almond paste. Both worked really well! There is simply a slight difference in texture between each type and the ground almond version seemed lightly lighter in texture whilst this almost paste version was luxuriously silky smooth.
There are a few key words that sum up this dessert and all at once you will realise why it is amazing!
- Ridiculously indulgent... kills the cravings!
- Sugar Free
- Gluten and grain free (no flours)
- Takes just 2 minutes
- Endless flavour variations and mix-ins if desired
- Erm...its chocolate... nuff said! !
If you've ever eaten a GU Hot Chocolate Souffle pot (these dessert pots for those who don't know) you'll know how rich and indulgent they are, you'll also know they are full of sugar and dairy.
Well hello healthy copy-cat GU Pudding pot. Ok so they don't puff up quite so much...but seriously taste wise you're right there! I will say that whilst these pots might be 'healthy' in terms of ingredients used, there are certainly not low calorie... you've been warned- I would suggest the recipe below is perfect as a sharing pot size. Go it alone if you dare!
I made a chocolate cherry version as I had fresh cherries to hand...but you could use any berries, chocolate orange, choco-banana...or just plain ol' chocolate if you prefer!
Recipe: Hot chocolate cherry pots
Serves 2 (or as a single serve!) multiply recipe to fill more ramekins!
Ingredients:
- 1/4 cup blanched almond paste
- 2 tbs cocoa powder (good quality)
- 1 tbs sugar-free berry jam and a few drops of stevia (to taste)
- 1/4 heaped tsp baking powder
- tiny pinch salt
- up to 1/4 cup non-dairly milk or juice of choice ( I used soy milk)
- small handful of pitted cherries (or other fruit)
Method:
Mix everything (except the fruit) together until smooth adding the liquid last until the mixture is thick but easily spoonable.
You can mix a little fruit through the batter if desired otherwise spoon into a ramekin no higher than 2/3 of the way up and top with the fruit.
Microwave for 60 seconds on high, or you could bake in the oven.
Note: I have not tried the oven version yet (due to impatience!) but I can see no reason as to why it would not work- just keep an eye on it and be careful not to let it dry out as you still want a gooey centre.
