Chocolate raspberry pots

The last time I made chocolate truffles I had some of the mixture left over, so I made this recipe to use up the excess. We can’t have chocolate going to waste.

What you need:

  • 300g milk chocolate
  • 3 tbl spoons coconut oil
  • 300ml coconut milk
  • 1tsp cinnamon
  • 1tsp mixed spice
  • 0.5 tsp nutmeg
  • 1 drop of vanilla essence
  • 1tsp Cointreau
  • Pinch of salt – this always makes chocolate more chocolatty
  • 10g fresh raspberries
  • 1 sprig of mint

Makes 2 pots

It’s nice and easy:

  • Whilst the chocolate is still in the packet, break it up into small pieces, with your hands or hit it with a rolling pin – depending on how angry you’re feeling
  • Put the broken up chocolate into a bowl along with the coconut oil
  • Heat the coconut milk in a saucepan until it starts to boil, then pour into the bowl with the chocolate and oil and stir until it has all melted together
  • Stir in the vanilla and the amaretto until totally combined
  • Cover the bowl with clingfilm and leave for a few hours, or overnight to set
  • Once the chocolate has set (there will still be a little give to it, it’s time to start on the raspberries.
  • Take the raspberries (keep 2 aside) and put into a pan with 50ml of water and bring to the boil. Squash the raspberries with the back of a wooden spoon to help to break them up.
  • Keep stiring until it has reduced to a thick sauce, then set aside to cool.
  • Once cooled spoon some of the mixture into the bottom of a glass, then add a layer of chocolate on top. Keep layering it up until the glass is full, then top off with a raspberry and a mint leaf.





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