I woke up this morning with the sun charring my bare arm. My limb sticking out of the covers like a flower thirsty for light. I turned over, blinded by the sunlight, and let the blond rays tingle my cheeks.
This was the first time I had felt the sun on my skin in a long time; like a reunion with a long-lost friend.
The light propelled me out of bed. I had no inclination to linger there for just a few more minutes that then turn into hours (which has been happening way too often recently.)
No, I’m not celebrating the arrival of Spring. And no, the recipe I’m posting isn’t really seasonal at all. I’m relishing in the seductive richness of this dessert. No shame here. I’m sort of dancing between two opposite realms. The silky dark chocolate pot sits in my winter nights while the burnished cinder toffee lingers in my summer dreams, basking in all its mustard yellow colour.
This recipe is adapted from one that originally came from Green Kitchen Stories. David and Luise’s blog is filled with healthy but really tasty recipes for anyone looking to bake a cake and be able to eat it without the guilt. It’s not just a baking blog; their recipes will steer you in the right direction from breakfast through to dinner.
I’ve been wanting to make chocolate pots for a while now. However, I’ve seen them a lot recently on other blogs too. They kind of all seemed the same to me. So I went in search of something different, and landed on this intriguing recipe. I love that David and Luise have removed the typical unhealthy ingredients you’d expect to find in a calorie laden pudding, with foods like almond milk and maple syrup.
It got me thinking, why the hell do I not do that?! Why don’t I ever consider replacing some or all of the sugar in a recipe for honey or agave syrup, if it tastes just as damn delicious? Why don’t I try to make healthier choices in my baking? I mean, I try to make healthy lifestyle and food choices day-to-day (lets not include those random binge days where I find myself sitting in a mound of chocolate wrappers), but why on earth do I not transfer that to my sweet bakes?
I’m not vowing that I’m on a health bender and from now on all the recipes on here will be made with buckwheat flour and full of flaxseeds. However, being more conscious about what I’m putting into my baking is definitely something I’m curious about.
Time to leave you with this recipe, get onto amazon and look for some healthy baking books! Ingredients – makes 4 ramekins – Recipe adapted from Green Kitchen Stories
This recipe is a little different to your typical chocolate pot de creme. The texture is slightly grainy and a little thinner than a normal pudding. It’s so packed full of chocolate richness, you’ll never know it’s actually good for you. If you want to go super healthy on me, ignore the cinder toffee, and instead of whipping up some double cream just spoon on a dollop of creme fraiche on top instead.
- 240ml unsweetened almond milk
- 1/2 tsp. vanilla extract
- 2 tsp. orange marmalade
- 1 orange, zest
- 115g dark chocolate, chopped
- 2 egg yolks
- 2 tbsp. honey
- pinch salt
Cinder Toffee (Honeycomb)
- 100g caster sugar
- 90g golden syrup
- 1 1/2 tsp. bicarbonate of soda
- Fresh fruit
- 100ml double cream
- 10g caster sugar
- dash of vanilla extract
For the Chocolate Pots de Creme:
- Preheat your oven to 150C.
- Place the almond milk, vanilla, marmalade and orange zest into a saucepan and bring to the boil. In a small bowl, mix together the egg yolks and honey. Take the milk off of the heat and strain it over your dark chocolate. (By straining the milk, you’ll catch the pieces of orange from the marmalade.) Whisk this until the chocolate is melted and you’re left with a smooth mix. Pour the chocolate mix over the eggs a third at a time, whisking until it is all incorporated.
- Place 4 ramekins into a deep baking tray. Divide the chocolate pot mixture into the 4 dishes. Fill the baking tray with boiling water until it reaches halfway up the outside of the ramekins.
- Bake in the oven for 30 minutes until the chocolate pots wobble slightly in the middle. Take out of the oven, cool, and refrigerate for an hour.
For the Cinder Toffee:
- Line a baking tray with baking paper ready for the cinder toffee.
- Place the caster sugar and golden syrup in a saucepan. Place over medium heat making sure that you don’t stir the ingredients as this will cause them to clump up. Swirl the pan occasionally to distribute the heat. Once the sugar has melted, the mixture will start to bubble. When the syrup becomes a deep golden colour, quickly whisk in the bicarbonate of soda. The toffee will bubble up. Immediately pour out the toffee onto the lined baking tray. Leave to set for 20 minutes. Break and store in an airtight container.
- Whisk together the double cream, sugar and vanilla to soft peaks. Place a spoonful on top of each chocolate pot with some sliced berries and a few shards of cinder toffee.