Ghoulish Chocolate Pots
serves 2 | Chill for 2-3 hours4.5(7)
Calories
:
1059 kcalProtein
:
8.5g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Veggie
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Barley
- Cereals containing gluten
- Oats
- Soya
- May contain traces of allergens
- Hazelnuts
- Nuts
- Spelt (wheat)
- Wheat
- Sesame
- Cashew nuts
- Macadamia Nuts
- Almonds
- Milk
- Pistachio nuts
- Rye
- Brazil nuts
- Peanut
- Walnuts
- Pecan Nuts
Chilling Chocolate pots for the spookiest of seasons!
Ingredients
Serving amount
1 pack(s)
Coconut Milk
80 grams
Salted Caramel
(Contains: Milk)
125 grams
Biscuit Crumb
(Contains: Cereals containing gluten, Wheat May be present: Barley, Cereals containing gluten, Oats, Soya)
100 grams
Chocolate Chips
(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)
65 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter
to taste
Salt
Nutrition Values
Energy (kJ)4430 kJ
Energy (kcal)1059 kcal
Fat69.9 g
of which saturates45.4 g
Carbohydrate96.6 g
of which sugars45.4 g
Dietary Fiber4.9 g
Protein8.5 g
Salt1.9 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Place a pot over medium-low heat with 2 tbsp butter. When melted, remove from the heat.
- Reserve 3 tsp of biscuit crumb and set aside. Mix the remaining biscuit crumb with the melted butter.
- Divide the buttery crumb between two serving bowls. Pat the crumb down with the back of a spoon to make the base.
- Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up.
2
- Place a pan over medium-high heat with the coconut milk.
- Bring to the boil and simmer for 1 min.
- Remove from the heat then stir in the chocolate chips (reserve a few chocolate chips to make eyes for your ghosts) and a pinch of salt.
- Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool for 5 mins.
3
- Pour the melted chocolate over the biscuit base.
- Cover with cling film and pop into the fridge to set. Leave for 2-3 hrs if you want them fully set. You can also eat them immediately or in 1 hr if you wish.
- Just before serving, sprinkle each chocolate pot with the reserved biscuit crumb.
- Whip the creme fraiche until thickened slightly. Pop into a piping bag. Squeeze small dollops of creme fraiche ghosts on top of the chocolate pots.
Little Chef's TIP: Kids can help to add the chocolate chip eyes.
