Coconut Chocolate Pot

Prep time: 120 min

Cook time: 5 min

Servings: 2

Ingredients

• 200 milliliter(s) Coconut Milk
• 100 grams Chocolate Chips
• 25 grams Pistachios
• 15 grams Flaked Almonds
• 2 sachet Maple Syrup

Method

1. The chocolate pots will take 2-3 hours to set
2. Pour the coconut milk into a medium pan and pop on medium-high heat.
3. Bring to the boil and simmer for 1 minute.
4. Remove from the heat and immediately add the chocolate chips and a pinch of salt.
5. Allow to sit for 1 minute, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined.
6. Pour the coconut chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge at the beginning of the recipe if you’re in a rush.
7. Cover with clingfilm and pop into the fridge to set - this will take 2-3 hours
8. Remove and discard the shells from the pistachios and roughly chop.
9. Heat a medium frying pan over medium heat (no oil) Once hot, add the flaked almonds and pistachios and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them as they can burn easily.
10. Once toasted, remove from the heat and add the maple syrup and a pinch of salt to the pan.
11. Stir together and transfer to a bowl.
12. Once ready to serve, spoon the nuts on top of the chocolate pots and enjoy!

Source: http://www.hellofresh.com