These amazing, intensely creamy chocolate and nut butter pots are not only addictively delicious, but also surprisingly light. That’s because they’re made with almond milk instead of cream and because the other ingredients are only egg yolks, some dark chocolate and nut butter. They are also very easy to make, which makes them a pretty much perfect dessert!
My version of these little chocolate puddings is based on a recipe from delicious. magazine, with a little twist of my own. I used a creamy chocolate peanut butter from the Dutch brand Mister Kitchen (their spicy chili-honey peanut butter was one of my pregnancy cravings!), but you could also use an chocolate almond butter or even Nutella. Whatever you like and have on hand.
You could also vary with the type of chocolate you’re using. I tried these chocolate pots once with a very dark chocolate with some added sea salt and that was an amazing combination.
INGREDIENTS
for 4-6 pots
1 cup (250 ml) almond milk
seeds from 1 vanilla pod
2 tbsp chocolate nut butter
3 oz (85 g) dark chocolate (preferably at least 70% cacao), coarsely chopped
2 egg yolks
2 tbsp maple syrup
optional: raspberries + pistachios, to serve
extra: 4-6 ovenproof ramekins or dishes (about ½ cup/100 ml) + roasting pan
DIRECTIONS
for 4-6 pots
1 cup (250 ml) almond milk
seeds from 1 vanilla pod
2 tbsp chocolate nut butter
3 oz (85 g) dark chocolate (preferably at least 70% cacao), coarsely chopped
2 egg yolks
2 tbsp maple syrup
extra: 4-6 ovenproof ramekins or dishes (about ½ cup/100 ml) + roasting pan
Preheat the oven to 350F (180C).
Place the milk, vanilla seeds and empty vanilla pod in a small saucepan and bring to a gentle boil. Add the nut butter and whisk until the nut butter has melted. Remove the pan from the heat, add the chocolate and mix until melted and well combined. Remove the vanilla pod and put the chocolate mixture away.
Mix the egg yolks with the maple syrup in a bowl. Slowly add the chocolate milk, while stirring until everything’s well mixed, then pour the mixture into the ramekins.
Put the ramekins in the roasting pan and pour enough boiling water in the pan until halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the chocolate pots are just cooked, but still wobbly in the middle. Leave to cool and then leave to set in the fridge for at least 2 hours.
Serve them with fresh raspberries and pistachios or just plain.
