These chocolate pots are out of this world delicious. We actually can't believe how easy they are to make. Plus they taste exactly the same as traditional sugar-laden recipes. Not a fan of chilli? Exclude the chilli flakes and you've got yourself a no fuss 2-ingredient dessert.
If you've followed us for a while you'll see we're big advocates for eating chocolate. Real dark chocolate has so many benefits so don't let anyone tell you that you should avoid eating it. But when we say it's good for you, we mean dark dark chocolate — like 85% (sorry!). But the coconut milk adds a great creaminess to this recipe so it's a great intro if you're not used to eating very dark chocolate. Dark chocolate is low in sugar and packed full of flavonoids — a type of antioxidant. Flavonoids can help lower blood pressure and improve blood flow to the heart and brain. Studies have even shown that eating dark chocolate regularly can improve cognitive function (maybe smarties was onto something?) and reduce the incidence of stroke. Dark chocolate is also rich in many minerals including iron, magnesium, copper and manganese. It’s also a great source of caffeine and theobromine so you can trade in your next coffee for this chocolate pot!
- 1 x 400ml tin full-fat coconut milk
- 300g 85% dark chocolate (we used Lindt 85% which is vegan)
- pinch of chilli flakes
*Add 1 TBSP maple syrup if you want to sweeten it a little
- Break up the chocolate and add to a bowl with the coconut milk.
- Place the bowl over a bain-marie on a medium heat and slowly melt the chocolate, stirring often.
- Spoon the mixture into pots (espresso cups work well) or ramekins and add a pinch of chilli flakes on top.
- Leave to set in the fridge for at least an hour before serving.