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!