Dessert

70% Chocolate Pots recipe

Name: 70% Chocolate Pots
Prep time: 10 min
Yield: 2
Ingredients: 50g 70% dark chocolate; 100ml Oatly's Whippable Creamy Oat (or double cream); 10g muscovado sugar (20g for a slightly sweeter ganache); a pinch of sea salt; 1 tbsp extra virgin olive oil

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Mini chocolate pots inspired by Pots and Co’s 70% chocolate ganache. All the ingredients are vegan (made possible by Oatly’s incredible whippable cream) but traditional double cream can be used too.

Prep10m
Stand1h

chocolate vegan

Pots and Co’s 70% chocolate ganache pots are teeny-tiny but so, so lovely. They’re perfect when you’ve had a big dinner but still fancy something (chocolate, always chocolate) to round it off.

I usually make ganache with 50% double cream, 50% chocolate but Pots and Co use 32% cream, 27% chocolate, plus various syrups and salt. I’ve cherry picked and tweaked, settling on all vegan ingredients.

The extra virgin olive oil is inspired by Nigella’s Chocolate Olive Oil Mousse and replaces the butter/egg yolks. Muscovado sugar comes from Felicity Cloake’s How To Make The Perfect Chocolate Pots; I use 10g, which makes this recipe slightly less sweet. Increase to 20g for a closer match to Pots and Co.

The recipe makes two portions (the photo shows the portion size) but I usually turn it into four tiny portions. A teaspoon of Amaretto or any flavoured liqueur is a lovely addition if you’re so inclined.

Notes

Weck’s glass jars are a recent discovery. The 80ml jars are perfect for a miniature dessert but any small ramekin, espresso mug or shot glass will work.

Recipe

70% Chocolate Pots

Prep10m
Stand1h

Serves: 2

Ingredients

50g 70% dark chocolate
100ml Oatly's Whippable Creamy Oat (or double cream)
10g muscovado sugar (20g for a slightly sweeter ganache)
a pinch of sea salt
1 tbsp extra virgin olive oil

Method

Add 50g of 70% dark chocolate and 100ml of Oatly's whippable creamy oat to a medium-sized bowl. Melt using the defrost setting on your microwave for 30 seconds at a time. Alternatively, add the chocolate and cream to a saucepan and heat gently until the chocolate melts.
Add 10g of muscovado sugar (or 20g, see intro) and a pinch of sea salt to the chocolate mixture. Stir to combine. Allow to cool a little before adding 1 tablespoon of extra virgin olive oil.
Whisk the mixture well (it won’t thicken like double cream ganache does). Pour into 2 or 4 small ramekins depending on the portion size you want. Place into the fridge for at least an hour before serving.