Hazlenut choc espresso pots
The weather is getting super cold now. Everyone must have noticed the snow we’ve been getting, and although London snow isn’t the most exciting – being that it has about a 3% chance of setting – it’s still enough to be a nice little prelude (I hope) to what might be more to come this Christmas! It also happens that when the weather’s like this I tend to avoid going outside at all cost, meaning more time to relax indoors and do a little Christmas recipe development.
One little thing I’ve been working on are these mini hazelnut chocolate espresso pots, which I’m so happy with and am super excited to share the result! They’re quite rich, due to the dark chocolate and espresso powder, so you really don’t need a lot. However, pleasingly, they’re not sickly. This is because rather than loading with heavy cream like most chocolate pots, this recipe uses silken tofu – a low fat, healthy substitute which still offers that silky smooth texture. I know it may sound a bit weird, putting tofu in a chocolate pot, but honestly once it’s all made these desserts are absolutely delicious and no-one would ever know there’s tofu in there unless you tell them.
I also love the hazelnuts in this recipe. They add a beautiful, Nutella-esque vibe to the flavour of these little pots, along with crunch for an interesting texture. I would recommend roasting extra so that you can snack on them as a little festive treat in the lead up to Christmas!
Ingredients (serves 6):
100g dark chocolate (70%)
80ml maple syrup
350g silken tofu
2 tsp espresso powder
1 tsp sea salt
1 tsp olive oil
1 tsp cinnamon
1/2 tsp nutmeg
- First roast the hazelnuts. Preheat the oven to 200°C. Place the hazelnuts in a little baking dish, then coat with the olive oil, cinnamon and nutmeg. Roast in the oven for 15 minutes.
- While the hazelnuts are in the oven, break up the chocolate into a large bowl and place over a pan of boiling water. Keep the heat on a simmer and stir the chocolate as it melts. Once melted, take off the heat and allow to cool.
- Place the tofu and maple syrup in a food processor and whizz for a couple of minutes until completely smooth. You may have to scrape the mix down the sides half way through to make sure everything is combined well.
- When the hazelnuts are finished roasting, take them out of the oven, pour them onto a chopping board and cover with a tea towel. Using a rolling pin, bash the top of the tea towel so that the hazelnuts underneath become crushed.
- Reserve about a quarter of the hazelnuts, then add the rest to the bowl with the melted chocolate, along with the tofu mix, sea salt and espresso powder. Mix everything well with a wooden spoon to combine.
- Pour the mix into mini bowls, glasses or espresso cups. Sprinkle the remaining crushed hazelnuts on top then chill in the fridge for at least 15 minutes before serving.