Mocha Pots
Ingredients
- 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
To serve
- 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.
- 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.
- Divide the mixture between 4 cups or ramekins, or 6 espresso cups, and leave to set in the fridge for at least 1 hour.
- 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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