Tropical chocolate pots
Can’t afford a romantic jaunt to the Caribbean? For a budget-friendly taste of the tropics, try these easy coconut and rum chocolate pots. Sunshine and palm trees not included…
Chocolate pots are one of my go-to puds when I’m making a special dinner for two, or cooking for a small group. They follow the golden rule of stress-free desserts: you can make them entirely in advance. I try never to do anything more complicated than sprinkle on a topping or pour over a sauce on the night. Why bother when you can make these beauties earlier in the day, and leave them to firm up while you deal with important matters like booze, music and lipstick.
These tropical chocolate pots have a triple-hit of coconut: a little oil to give them a glossy sheen, luscious coconut cream, and toasty coconut flakes on top. They also have a decent slug of dark rum (I like Havana Club) – feel free to add more or less, or leave it out entirely according to preference. I like to decant the mixture into a couple of vintage tea cups but small ramekins work just as well.
They take 10 minutes to make, and they’re gluten-free, egg-free and vegan to boot. I’ve made these for two for Valentine’s Day, but the recipe can easily double or triple up.
Tropical chocolate pots
Heat a small frying-pan over a low-medium heat. Add the coconut shavings and toast until lightly golden around the edges. Keep a careful eye on them to stop them burning. Remove from the heat and leave to cool on a plate. Once cool, store in a plastic tub until needed.
Chop the dark chocolate into small chunks.
Bring a half-filled saucepan of water to a gentle boil. Add the dark chocolate chunks, coconut oil and maple syrup to a heatproof bowl and place over the pan, making sure the bottom of the bowl doesn’t touch the simmering water. Leave to melt, stirring regularly.
When all the chocolate has melted, remove the bowl from the heat and stir in the rum. Leave to cool for five minutes before stirring in the coconut cream.
Divide the mixture between two ramekins or small cups. Leave to firm up in the fridge for an hour or so to firm up.
Remove from the fridge and sprinkle the toasted coconut shavings on top of each pot before serving.
- Tropical chocolate pots
- 20g coconut flakes
- 75g dark chocolate
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tbsp dark rum
- 60ml coconut cream