White Chocolate Pots
serves 2 | chill for 2-3 hours
A silky smooth and deliciously sweet white chocolate dessert.
Tags:
Veggie
ā¢Quick
Allergens:
Cereals containing gluten
ā¢Wheat
ā¢Milk
ā¢Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Coconut Milk
125 grams
Biscuit Crumb
(Contains Cereals containing gluten, Wheat May be present Barley, Cereals containing gluten, Oats, Soya)
180 grams
Chocolate Chips
(Contains Milk, Soya)
Not included in your delivery
2 tbsp
Butter
to taste
Salt
Nutrition Values
Energy (kJ)4536 kJ
Energy (kcal)1084 kcal
Fat72.9 g
of which saturates46.8 g
Carbohydrate94 g
of which sugars46.8 g
Dietary Fiber0.8 g
Protein12.2 g
Cholesterol0 mg
Salt0.88 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Place a pot over medium-low heat with 2 tbsp butter. When melted, remove from the heat.
- Reserve 3 tsp of biscuit crumb and set aside. Mix the remaining biscuit crumb with the melted butter.
- Divide the buttery crumb between two serving bowls. Pat the crumb down with the back of a spoon to make the base.
- Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up.
2
- Place a pan over medium-high heat with the coconut milk.
- Bring to the boil and simmer for 1 min.
- Remove from the heat then stir in the white chocolate chips and a pinch of salt.
- Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool for 5 mins.
3
- Pour the melted white chocolate over the biscuit base.
- Cover with cling film and pop into the fridge to set. Leave for 2-3 hrs if you want them fully set. You can also eat them immediately or in 1 hr if you wish.
- Just before serving, whip the creme fraiche until thickened slightly. Pop into a piping bag. Squeeze small dollops of creme fraiche on top of the chocolate pots.
- Sprinkle each chocolate pot with the reserved biscuit crumb.
