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péché mignon | divine chocolate pots

Makes 4 portions if served in espresso sized cups.

These are an adaptation of the chocolate sauce - and they are gorgeous! I didn't think we'd ever manage to make a dairy free chocolate dessert taste this good! This is a very rich mixture, so I recommend you serve in small amounts, an espresso cup is plenty, and top with some fresh raspberries or sliced strawberries. They are ideal if you want a little something to finish off a meal, but not a great big dessert. Although, last time I made them, one friend did manage to eat three in a row because they liked them so much!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. In a saucepan, gently heat the chocolate, water and coffee granules, stirring frequently.
  2. Once the chocolate starts to melt, add the margarine and rice milk.
  3. Mix until it all melts.
  4. Keeping it on a very low heat, sieve in the icing sugar and stir in until it is smooth.
  5. Add the alcohol and mix well.
  6. Pour into pots, leave to cool, then put into the fridge to set.
  7. Decorate with raspberries, strawberries and/or blueberries.

Maybe serve with...

Kiwi, mango, lychees, raspberries, strawberries, blueberries or any fruit salad or fruit to decorate.

For those able to eat dairy ...

Top with a piped whirl of cream and chocolate shavings or fruit.

For those able to eat wheat...

Serve with dessert biscuits

If you have chocolate leftover, see the chocolate fudge, hazlenut cookies or Maggie B 's lethal chocolate cake. If you have fruit leftover, see the quick jelly cups or quick fling trifle. If you have margarine left, see the apple crumble, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.


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