Mocha Pots

Mocha Pots


  • 250ml plant- based cream
  • 30g muscovado sugar

    (light or dark)*

  • 3cm sliver of Vanilla pod, seeds scraped
  • 250g dark Chocolate, chopped into small pieces
  • 1 shot (20ml) espresso
  • Pinch of salt
  • 4 tablespoons plant- based whipping cream
  • Grated dark chocolate
Mildreds Easy Vegan, RRP £28, published by Hamlyn. Photography by David Loftus.

To serve

  • 1
    Warm the cream, sugar and vanilla in a small saucepan over a medium heat for 5 minutes, stirring often, until the sugar has dissolved. Remove from the heat.
  • 2
    Pick out and discard the vanilla pod, then add the chopped chocolate, espresso and salt to the pan. Whisk to combine. If you have stick blender, blend the mixture for a couple of minutes so it becomes glossy. Otherwise, continue to whisk well by hand.
  • 3
    Divide the mixture between 4 cups or ramekins, or 6 espresso cups, and leave to set in the fridge for at least 1 hour.
  • 4
    When ready to serve, whip the cream and top each cup with the cream, then grate over some chocolate to finish.

Mildreds Easy Vegan, RRP£28, published by Hamlyn. Photography by David Loftus.


*commission earned from this link.

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