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Summer Recipes

Spicy Dark Chocolate and Coconut Pots

SERVES 6

These dark little chocolate pots are a dream to eat and a dream to make. This simple recipe can be whisked up quickly and ahead of time, which leaves you more time with your guests. I use Ancho chilli powder to add a kick, but you can use any kind of spice to give it an extra flavour dimension.

Ingredients

  • 340g extra dark chocolate, 70% cocoa solids, finely chopped
  • 2 teaspoons ground Ancho chilli powder
  • ½ teaspoon ground cinnamon
  • 2 x 400ml tins of coconut milk
  • chocolate shavings, to decorate

Method

  1. Break up the chocolate and place in a large bowl. Add the chilli powder and cinnamon. In a medium-sized saucepan bring the coconut milk to the boil over a medium-high heat. Pour the hot milk over the chocolate and stir until it has completely melted.
  2. Pour the chocolate mixture into six small bowls or ramekins.
  3. Cover and place in the fridge for about 1½ hours until set.
  4. When ready to serve, remove from the fridge and grate a little chocolate over each pot.

 

Recipes are from Feast from the Fire by Valerie Aikman-Smith, with photography by Erin Kunkel. It is published in hardback by Ryland Peters & Small.

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