This recipe for chocolate almond pots is super quick and easy but a great way to get a big chocolate hit, and if you’re short of time and need a simple recipe for dinner guests.

I do like chocolate a lot, I also like puddings, a lot. Sometimes you just need a speedy pudding to satiate a craving and this recipe for chocolate almond pots is one of them that does the trick. Warning I use 85% chocolate and this makes a very very rich dessert but if you want to up the sugar/carb content by substituting for a lower ‘class’ of chocolate (only joking) then go ahead but at the moment this is quite a low carb dessert. The better quality chocolate you use the more of the health benefits you will get from the chocolate, buy gluten free and you’ve also got a gluten free dessert. Now, concentrate because this is a very difficult recipe…not! There are so many options that can be used to flavour this dessert- I used Nielsen-Massey Pure Almond Extract but for a grown up dessert good enough for a dinner party try substituting the almond extract with Frangelico which is a hazelnut liqueur- very delicious too!

Chocolate Almond Pots recipe…

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Chocolate & Almond Pots

Rating  5.0 from 1 reviews

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

Serves: 4-8

This is decadent very quick chocolate dessert.

Ingredients

• 300ml double cream
• 150g 85% chocolate*
• 1 tsp almond extract (or 1tbsp or more Frangelico -Hazelnut liqueur)
• 50ml double cream to decorate
• Handful of flaked almonds (optional)

Instructions

1. If using flaked almonds to decorate preheat the oven to 170ºC
2. Heat the cream in a pan until just simmering
3. Remove from the heat
4. Break the chocolate into the pan and stir until melted and well mixed
5. Add the almond extract
6. Pour into dishes
7. Cool for at least an hour
8. Place the almonds on a baking tray and bake in the oven for 10-12 minutes stirring the almonds every 3-4 minutes, until golden and toasted
9. Remove from the oven and allow to cool
10. Whip the cream until holding stiff peaks
11. Add a dollop of cream to each dish to decorate
12. Sprinkle some toasted almonds on top of the dessert and serve
13. I also like this dessert the next day when it goes quite solid and you can really take your time to savour the smooth velvety melt in your mouth chocolate texture.

Notes

*If very high cocoa content chocolate isn’t your thing substitute for a slightly lower one.
This can serve 6 for a good chocolate kick, 4 if you are feeling brave and 8 if you just want a taste of chocolate to finish off a meal.

Obviously choose gluten free chocolate if you need it to be gluten free.

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