So yes, I’m still in a funk. And this weather doesn’t really help. And when you tell someone you’re in a funk in the vague hope they cheer you up, it backfires. So I really have to bring myself out of this funk. But I don’t know how.
So I started thinking about mum’s potential dinner party again. And I started thinking about chocolate again. (My best friend has realised I have a chocolate craving every 15.5 seconds which combined with the funk lead to a considerable consumption of chocolate during my working day in less than 10 seconds…but we won’t mention that). Moving on…
Where was I? Oh yes, mum’s dinner party and chocolate, which then got me thinking about these amazing chocolate pots my sister had brought back from waitrose one evening and it was the tiniest little chocolate pot but the most heavenly and the most satisfying and one little pot was all I needed to completely satisfy that craving. So, if my sister could buy it from a supermarket, then why couldn’t I make the equivalent at home for a dinner party? It would be IDEAL…make in advance, set in the fridge until ready to serve, no hassle no fuss right? But I don’t have a recipe. It surely can’t be as simple as melting chocolate with a little cream and/or butter and pouring it into a pot?
You’re right, it’s not. But here is a pretty simple recipe:
1 14 oz can of full fat coconut milk
200g soy chocolate (your fav kind, could even be some kind of raspberry chocolate..seriously..ANY chocolate you like..)
1 tsp Vanilla Essence
pinch of cinnamon
pinch of nutmeg
– Break the chocolate up into pieces, put it into a food processor with the vanilla, nutmeg and cinnamon
– Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor
– Blend everything together until smooth and creamy, pour into espresso or sake cups or even shot glasses and chill (takes about 5 hours for them to be firm and creamy) before serving.
See..then I started thinking some more (don’t you just love how I involve you in my thought processes these days?) and I thought how about some kind of ginger-chocolate pot dessert thing? So what would happen if I grated some fresh ginger into that? I’m not entirely sure, I’ll have to try it out and let you know…