Banana and hazelnut chocolate pots
- December 2014
- Makes 8
- Hands-on time 40 min, plus chilling
You can make this chocolate pot recipe up to two days in advance making them perfect for dinner parties.
- 30.4g (16.1g saturated)
- 41.7g (40.2g sugars)
- 4 very ripe bananas
- 250ml double cream
- a good pinch of sea salt flakes
- 75g light muscovado sugar, plus 1 tbsp for the hazelnuts
- 250g finely chopped dark chocolate (70 per cent cocoa solids)
- 60g blanched hazelnuts
- Mash the bananas in a bowl, then mix in the cream, sea salt flakes and sugar. Pour into a pan and heat very gently, stirring constantly, until steaming. Scatter in the dark chocolate, then take off the heat and stir to combine. Transfer to a food processor and whizz until smooth (or use a stick blender). Strain through a sieve into a jug, discarding any strainings, then share among 8 small glasses or pots.
- Cover each with a piece of cling film, leave to cool completely, then chill (see make ahead).
- Meanwhile, toast the hazelnuts in a medium oven, then very finely chop or whizz to fine crumbs in a food processor with the remaining tablespoon of sugar. Keep somewhere cool in an airtight container or bag until needed.
- To serve, scatter some of the sugared hazelnuts over the top of each pot and serve. Put the rest in a bowl for people to add themselves.
The finished pots will keep in the fridge, covered, for up to 48 hours.
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