péché mignon | divine chocolate pots
Makes 4 portions if served in espresso sized cups.
These are an adaptation of the chocolate sauce - and they are gorgeous! I didn't think we'd ever manage to make a dairy free chocolate dessert taste this good! This is a very rich mixture, so I recommend you serve in small amounts, an espresso cup is plenty, and top with some fresh raspberries or sliced strawberries. They are ideal if you want a little something to finish off a meal, but not a great big dessert. Although, last time I made them, one friend did manage to eat three in a row because they liked them so much!
Wheat free, dairy free, nut free, meat free version...
- 100g of good dark chocolate, at least 70%.
- 2 oz (50g or 1/5th of a 250g) tub of dairy free vegetable margarine.
- 1 tsp coffee granules
- 1 tbsp water
( if using method number 2)
- 3 tbsp rice milk
- 2 tbsp icing sugar
- Tsp fruit liqueur such as crème de framboise, or brandy.
- You could always add tsp white rum and decorate with coconut and chocolate shavings or you could add a tsp of something like Cointreau or Tia Maria.
There are two ways you could make this. The first one is better if you are able to do it, but if not then the second is the next best way.
- Put the chocolate, broken into pieces, in a Pyrex bowl together with the coffee granules and margarine.
- Fill the bottom of a saucepan with boiling water and rest the bowl in the pan - the bottom should not touch the water when the water starts to bubble.
- Leave until the chocolate and margarine have melted. Keep checking the water and refill if necessary. Do not let it boil dry.
- When it's ready or nearly ready, stir together and add the rice milk.
- Sift in the icing sugar, mix well, add in the liqueur if using.
- Pour into pots/cups and refrigerate.
- Decorate before serving if you wish.
- In a saucepan, gently heat the chocolate, water and coffee granules, stirring frequently.
- Once the chocolate starts to melt, add the margarine and rice milk.
- Mix until it all melts.
- Keeping it on a very low heat, sieve in the icing sugar and stir in until it is smooth.
- Add the alcohol and mix well.
- Pour into pots, leave to cool, then put into the fridge to set.
- Decorate with raspberries, strawberries and/or blueberries.
Maybe serve with...
Kiwi, mango, lychees, raspberries, strawberries, blueberries or any fruit salad or fruit to decorate.
For those able to eat wheat...
Serve with dessert biscuits
If you have chocolate leftover, see the chocolate fudge or Maggie b 's lethal chocolate cake. If you have fruit leftover, see the quick jelly cups or quick fling trifle. If you have margarine left, see the apple crumble, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.
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