Chocolate Hazelnut Pots

by Katy Beskow, featured in Easy Speedy Vegan

Published by Quadrille

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Introduction

This is a 2-in-1 recipe that can be enjoyed warm (the melted chocolate will give a natural heat), or chill overnight for a more set dessert, depending on your mood or the season. Use hazelnut extract sparingly, as it has a concentrated flavour, but opt for the best quality you can afford.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Easy Speedy Vegan

Image of Katy Beskow's Chocolate Hazelnut Pots — Photo by Luke Albert

Ingredients

Serves: 2

Metric U.S.

340 grams silken tofu (at room temperature)
100 grams dark chocolate (ensure dairy-free)
4 tablespoons maple syrup
1 teaspoon good-quality hazelnut extract
2 tablespoons chopped hazelnuts

12 ounces silken tofu (at room temperature)
3½ ounces bittersweet chocolate (ensure dairy-free)
4 tablespoons maple syrup
1 teaspoon good-quality hazelnut extract
2 tablespoons chopped hazelnuts

Method

Chocolate Hazelnut Pots is a guest recipe by Katy Beskow so we are not able to answer questions regarding this recipe

Add the silken tofu to a high-powered blender and blitz on high until smooth, or use a stick blender to blitz the silken tofu in a bowl.
Add the dark chocolate pieces to a heatproof bowl, then set over a pan of boiling water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted into a shiny liquid, then carefully pour into the blended tofu.
Stir in the maple syrup and hazelnut extract, then blend again to combine fully.
Spoon into ramekin dishes and scatter with chopped hazelnuts before enjoying, or chill in the fridge for at least 4 hours.

Add the silken tofu to a high-powered blender and blitz on high until smooth, or use a stick blender to blitz the silken tofu in a bowl.
Add the bittersweet chocolate pieces to a heatproof bowl, then set over a pan of boiling water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted into a shiny liquid, then carefully pour into the blended tofu.
Stir in the maple syrup and hazelnut extract, then blend again to combine fully.
Spoon into ramekin dishes and scatter with chopped hazelnuts before enjoying, or chill in the fridge for at least 4 hours.

Additional Information

Speedy Tip:

Silken tofu gives a light and bubbly texture to this dessert, so save the extra-firm tofu for savoury recipes. You’ll find silken tofu in supermarkets, usually in the ambient aisles.

Speedy Tip:

Silken tofu gives a light and bubbly texture to this dessert, so save the extra-firm tofu for savoury recipes. You’ll find silken tofu in supermarkets, usually in the ambient aisles.