Chocolate pots

Chocolate pots

By
From
The Natural Cook
Makes
6–8
Photographer
Laura Edwards

This is an intensely rich dessert, so the smallest pot is all you need. The candied beetroot pieces make nice chewy morsels.

Ingredients

Quantity Ingredient
1 quantity Candied beetroot, with syrup
200g dark chocolate, broken into small pieces
100ml candied beetroot syrup, plus more to serve
220ml double cream, plus more to serve

Method

  1. Put six to eight beetroot slices aside to decorate the pots and chop the rest into small pieces.
  2. Melt the chocolate in a bowl over a pan of hot (but not boiling) water. Chocolate melts at body temperature, so doesn’t need excessive heat to melt it. Stir gently. When melted, remove from the heat.
  3. Slowly stir in the beetroot syrup, then the cream, until the mixture is smooth.
  4. Add the chopped beetroot and pour into six to eight small pots. Serve each with a spoon of whipped cream, top with one of the reserved slices of candied beetroot and add a drizzle of beetroot syrup.

Variation

  • Chocolate spread: In the unlikely situation you have leftover chocolate pots, they make an amazingly decadent topping for toast at breakfast.

Storage

  • Candied beetroot will keep for a month in a sealed container in the fridge. Chocolate pots will keep for four days in the fridge, but return them to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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