Chocolate No Bake Pots
|
|
Chocolate No Bake Pots
|
| Servings | Prep Time |
| 8ramekins | 25minutes |
|
|
Ingredients
- 3/4 cup raw cacao powderplus more for dusting
- 6ounces 70% bittersweet chocolate, broken into pieces
- 1/2cup toasted and peeled hazelnuts
- 1/2cups heavy cream
- 1/3cup whole milk
- 1large egg
- 1/2tsp pure vanilla extract
- 1 small pinch sea-salt
Instructions
- Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
- In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
- Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
- Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
- Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.