Preparation time is 4hours 10minutes
Cook time is 20minutes
Total time is 4hours 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 200milliliter light coconut cream
- 150grams dark chocolate, finely chopped
- 2teaspoons ground cardamom
- 1/2 cup caster sugar
- 2 free range egg yolks
- 1/2 cup thickened cream, whipped
- 125grams strawberries, choppedingredient tipSwap tipUse 125g raspberries instead of strawberries for a delicious fruit topping.
- 2tablespoons Macro cacao nibs
- 2tablespoons strawberry jam, heated
Description
Make these chocolate pots in advance and then devour them topped with fresh strawberries, cream, jam and crunchy cacao nibs.
Method
Step 1 of 4
Place coconut cream, chocolate and cardamom in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring, until melted and smooth.
Step 2 of 4
Whisk sugar and egg in a large bowl until pale and creamy. Whisk in melted chocolate mixture. Pour into 6 x -cup-capacity ramekins or sterilised jars. Cover each jar with a piece of baking paper, then secure with kitchen string.
Step 3 of 4
Place jars in the steamer basket of a 10-cup-capacity rice cooker with steamer basket. Add 3 cups water to rice-cooker bowl. Place steaming basket into the bowl and cover with a lid. Press switch to ‘cook’ mode and steam for 15 minutes. Cool slightly. Cover, then refrigerate for 4 hours or overnight until firm.
Step 4 of 4
Top each jar with cream, strawberries and cacao nibs. Serve drizzled with jam.
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