Spicy dark chocolate & coconut pots | Living North

Spicy dark chocolate & coconut pots

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Ryland Peters Small
Serves: 
6

340 g extra dark chocolate, 70% cocoa solids, finely chopped 
2 teaspoons ground Ancho chilli powder 
1/2 teaspoon ground cinnamon 
2 x 400-ml cans of coconut milk 
chocolate, to decorate (chilled) 

 

Surf-side Eating published by Ryland Peters & Small
These dark little chocolate pots are a dream to eat and a dream to make. This is a simple recipe that can be whisked up quickly and ahead of time. Ancho chilli/chili powder adds a little kick, but you can use any kind of spice to give it extra flavour

Break up the chocolate and place in a large bowl. Add the chilli powder and cinnamon. 
In a medium-sized saucepan bring the coconut milk to the boil over a medium-high heat. Pour the hot milk over the chocolate and stir until it has completely melted. 
Pour the chocolate mixture into six small bowls or ramekins. Cover and place in the fridge for about 11⁄2 hours until set. 
When ready to serve, remove from the fridge and grate a little chocolate over each pot – it's easier to do this if the chocolate has been chilled first. 

 

Surf-side Eating published by Ryland Peters & Small (£16.99)
Photography by Ryland Peters & Small

Published in: July 2020

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