Oh. My. I actually think I might be chocolate-d out for once in my life. I can’t tell you how many times I’ve made these and then eaten them. Serious chocolate overload. You know when you make something repeatedly, again and again, because you just want to get it perfect? Well this was definitely one of those recipes.
When I decided to create these, I was looking to make something rich and indulgent (as always), that felt like I was diving into a bowl of ganache with every mouthful. I’ve got to say, pots au chocolat have always been my favourite chocolate dessert. I simply adore their silky smooth texture, and the way they carelessly melt away in your mouth. Their depth of flavour creates the ultimate treat, which you only need a mouthful of to be uplifted into a cocoa haven. So due to this, when it came to making this ganache, I had definitely set myself some high standards.
That being said, all of the effort and repeated attempts to get this right were worthwhile in the end. Eventually, I got my ganache-y texture right, and made my deep, dark dessert that I had always dreamt of.
As it’s such a rich, sweet, creation, I then decided that it needed to be paired with something light, and I developed a raspberry coulis. It’s fruity, slightly bitter and refreshing taste paired perfectly with the chocolate, and is so simple to make. It only has three ingredients, and you can make it while the ganache sits in the fridge! I even think this dessert would pair well with my Vanilla Crème too.
To serve as small portions, I pour mine into shot glasses alongside the coulis. That way, you can enjoy the dessert in just the right amount per person, and then add in the coulis as you eat it to balance the flavours for yourself.
If you’re a chocoholic like I am, I hope you fall in love with this recipe as much as I did. Enjoy!
pots au chocolat
for the pots au chocolat:
30g cacao/cocoa butter
1 tbsp Tiana’s cooking coconut butter
1/2 cup + 2 tbsp (155ml) rice milk
1/3 cup (50g) cashews
1/4 tsp vanilla powder
pinch of salt
1/2 cup (75g) coconut sugar – I used Coconut Merchant
2 tbsp cocoa powder
2 tbsp cacao powder
for the raspberry coulis:
1 cup (145g) raspberries
1/3 cup (80ml) water
1. Firstly, prepare the pots au chocolat. Begin by adding the coconut butter and cacao butter into a pan on a low heat for about a minute or so, to melt. Then when this is done, pour them into a blender with the rice milk, cashews, vanilla and salt. Blend into smooth, creamy consistency.
2. Next, pour the coconut sugar into a pan, followed by the cashew cream mixture. Place onto a low-medium heat, and stir together until a caramel consistency has formed, allowing it to bubble slightly and thicken. (The time depends on the size of the pan you use – I used a small pan, which was filled up more, so it took 5 minutes to get this consistency. If you use a larger pan, it’s likely to take less time, closer to 3 minutes. Watch the consistency as you go, and remove it from the heat when a foamy/fluffy/caramel consistency forms).
3. When this is done, remove the caramel from the heat and pour it back into your blender. Then, add the cocoa powder and the cacao powder and blend until smooth. Lastly, pour the mixture into shot glasses, and move into the fridge to set for about 2 hours – until their tops appear firm.
4. While the chocolate mixture sets, prepare the coulis. Firstly, add the raspberries and water into a blender and blend until smooth. Then, transfer the mixture from the blender and pour onto a sieve on top of a pan. Using a spoon, strain the mixture, pushing the smooth liquid through the sieve and into the pan. Then, when this is done, add in the coconut sugar and place onto a low-medium heat.
5. Stir the mixture together and heat through for about 10 minutes, until thickened. Then remove the coulis from the heat and pour it into a jug. Transfer the mixture into the fridge to cool until serving with the dessert.
6. When the pots have set, remove them from the fridge and serve with the coulis. Enjoy! (The longer you leave the pots to set, the firmer they will become, leave them for at least 5 hours/overnight for a firmer, truffle like consistency.)