Melissa Hemsley's three-ingredients chocolate pots recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Melissa Hemsley’ s three-ingredients chocolate pots recipe By Melissa Hemsley - May 8, 2022 So simple and delicious, plus they’re plant-based. Hazelnut milk works particularly well. If you want to make them in advance, they’ll keep for three days in the fridge. If you want to go to town, try extra toppings – whatever you have in your cupboard. You’ll need six ramekins or jars – tea cups would look lovely; just avoid delicate glasses that might crack under the hot mix. Lizzie Mayson FEEDS 6 TAKES 20 MINUTES PLUS 4 HOURS CHILLING 180g medjool dates (about 10 large dates) 250ml nut milk 160g dark chocolate (50%-70%) A little pinch of sea salt, plus extra to serve (optional) OPTIONAL TOPPINGS Dollop of (plant-based) cream Chopped toasted hazelnuts or pecans Pitted cherries or fresh pomegranate seeds Raspberries or strawberries Crushed biscuits (such as ginger nut or digestive) Roughly tear the dates, discarding the pits, and soak in just-boiled water for 10 minutes. Even though medjool dates are soft, this helps soften them further, which is good for any blenders that might need a helping hand. Heat up the nut milk in a saucepan, being careful not to boil, and remove from the heat once it’s warmed through. Meanwhile, finely slice about 2 tablespoons of the chocolate to create some chocolate ‘shavings’ and set aside for garnishing. Chop the rest of the chocolate and add to a blender or food processor, then pour over the hot nut milk. Drain the soaked dates and add them with the salt, then carefully blend until smooth. Divide the mixture between six ramekins (see introduction) and chill in the fridge for 4 hours until set. Cover them if you’re keeping them there any longer, so they don’t pick up ‘fridge’ smells. Scatter over the chocolate shavings, plus a tiny extra sprinkle of sea salt, if you like, or any of the other toppings to serve. Buy the book Our recipes are from Feel Good by Melissa Hemsley, to be published on 19 May by Ebury Press, price £22. To order a copy for £18.70 until 22 May go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved