This is the Brew Choc Choc Pot, that I must say was wildly popular and we are asked endlessly for the recipe whenever we have used them at events to promote our amazing chocolatey product. Pretty easy with or without the Thermomix, knock yourself out and do it on the Induction stove if you really want to.
Delicious? I'm disappointed you asked. Let's just say its like a great big truffle with less fuss!
So go on…go get yourself a bag of that superfood I can no longer live without…the liquid gold, the weight loss drink…hang on…scratch that. Go and read all about its health properties HERE…and then go ahead and make this wickedly decadent treat and tell yourself it's good for you. I won't tell if you won't!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams cream
- 50 Grams Brew Choc dry granules BUY
- 40 Grams Coconut Sugar
- 300 Grams Chocolate dark, in pieces BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- Garnishes can include berries, toasted nuts or coconut
Place all ingredients into Thermomix bowl and cook 5 min/50°C/speed 1.
Pour into small shot glasses, dessert glasses, or ramekins. Allow to come to room temperature before placing in fridge.
Remove from fridge approximately 15 minutes prior to serving.
We served these with a little dollop of cream and some toasted coconut and almond slivers.