Ghoulish Chocolate Pots
Serves 2 | Chill for 2-3 hours
Chilling Chocolate pots for the spookiest of seasons!
Tags:
Veggie
•Quick
Allergens:
Milk
•Wheat
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Coconut Milk
80 grams
Salted Caramel
125 grams
Biscuit Crumb
100 grams
Chocolate Chips
65 grams
Creme Fraiche
Not included in your delivery
2 tbsp
Butter
to taste
Salt
Nutrition Values
Energy (kJ)4345 kJ
Energy (kcal)1039 kcal
Fat64.1 g
of which saturates42.2 g
Carbohydrate104 g
of which sugars76.2 g
Dietary Fiber4.5 g
Protein9 g
Salt1.4 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.
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