Chocolate & Almond Pots
 
Prep time
Cook time
Total time
 
This is decadent very quick chocolate dessert.
Author:
Serves: 4-8
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.
Recipe by Cherished By Me at https://cherishedbyme.com/2014/08/chocolate-almond-pots/