Mini milk choc pots, with chocolate soil and strawberry crumbs
4
Easy
15 minutes
30 minutes + refrigeration time
These will make any Valentine’s Day extra special, they are just so simple to make, creamy and decadent. You can have fun with different toppings and it can be made well in advance, so you can spend more time with that someone special – Scott Parker
Ingredients
Method
-
For the chocolate pots:
- 150 g Woolworths Long Life Full Cream Milk
- 300 g Woolworths Cream
- 1.5 gelatine leaves
- 250 g Lindt Lindor Milk Chocolate Slab, roughly chopped
- Salt, a pinch
- 1 packet Woolworths Freeze Dried Strawberries
- 20 Woolworths Fresh Mint Leaves For the soil:
- 100 g Woolworths Castor Sugar
- 100 g Woolworths Ground Almonds
- 50 g Woolworths Cake Wheat Flour
- 50 g Woolworths Unsweetened Cocoa Powder
- 70 g Woolworths Salted Butter
- Salt, a pinch
Method
Ingredients
1. In a bowl with cold water, bloom the gelatine for 5 –-10 minutess until soft; once bloomed, squeeze out excess water.
2. In a saucepan, combine the milk, cream, and bring to the boil, then remove from the heat.
3. Add the gelatine and mix till dissolved.
4. In a bowl place the chopped chocolate and pour over the hot milk and cream mixture.
5. Using a stick blender, blend for 1 minute, making sure everything is well combined.
6. Pour the mixture into pots, glasses or ramekins and set overnight.
7. Finish with chocolate soil and freeze-dried strawberries and mint leaves.
For the soil:
1. Preheat the oven to 160°C. degrees
2. Mix all the ingredients for the chocolate soil together, spread evenly on an oven- proof tray.
3. Bake for 15–-20 minutes,s stirring regularly.
4. Remove and allow to cool.
Chef’s tip: Make a double batch as this lasts well in the fridge for 3 days, trust me you will want more!
There are no comments yet.
Comments