$ $ $ $ $
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40 mins

Dessert Time!
A lovely little dessert which is perfect after any meal. The chocolate pots can be a bit fiddly to make but you will soon get the hang of making these quickly enough. The chocolate ganache is really easy to make though.

Posted by Fiona K from Edinburgh, Scotland, United Kingdom • Published See Fiona K's 26 projects »

  • Step 1

    Grease a silicon mould, I used one for small individual tray bakes but you could use a large ice cube tray

  • Step 2

    Melt 100g of the dairy free chocolate in the microwave or over a pan of hot water

  • Step 3

    Place a small amount of the chocolate at the base of each mould and use the back of a spoon to spread up round the sides of the mould, keep it thin but not too thin so it won’t break

  • Step 4

    Place in the fridge for 30 minutes to set

  • Step 5

    Make the filling by placing the dairy free cream and sugar into a small saucepan

  • Step 6

    Bring to the boil and then remove from the heat

  • Step 7

    Stir in the dairy free spread and remaining 100g of dairy free chocolate

  • Step 8

    Set aside to cool to room temperature

  • Step 9

    Remove the chocolate cups from the moulds

  • Step 10

    Crush a few raspberries and place at the bottom of the chocolate cups

  • Step 11

    Pour the ganache into the cups and top with a couple of raspberries

  • Step 12

    Place in the fridge for 30 minutes to set

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