Passion Fruit and Basil Chocolate Pots

chocolate pots

These dark, rich, decadent chocolate pots have a hint of tart passion fruit, which seems to make the chocolate even richer, and a background note of basil. They are the perfect Christmas dessert. They only take a few minutes to make. A bit of slow melting, gentle pouring and chilling, that’s it. You can stash them in the fridge for your guests to dive into when ever they are required.

I am a complete chocolate weirdo. I love it. I would make the recipe below for 2 chocolate fiends, but you can easily get 4 ‘normal’ portions out of it – I will leave this up to you and I certainly won’t judge!

These lovely little chocolate pots were inspired by the McCormick 2013 Flavour Forecast. Do let me know what you think of my chocolate pots and this delicious flavour combination @mightyspice

BitterChocolate_Basil_PassionFruit_HR

Serves 2 chocolate fiends or 4 more sensible people

100g/3 ½oz dark chocolate 70%
125ml/4fl oz./ ½ cup double cream
2 tsp. honey
¼ tsp. dry basil
2 passion fruits
1 free-range egg

  1. Smash the chocolate, still in the packet, onto a chopping board to break it up. Tip the chocolate pieces into a heatproof bowl and pour in the cream and the honey. Add the basil and place the bowl over a saucepan of simmering water. Heat gently, stirring occasionally, for 5-6 minutes until the chocolate and cream have melted together, then remove the bowl from pan and set to one side.
  2. Meanwhile place a fine sieve over a mixing bowl. Cut the passion fruits in half and scoop the seeds and any juices out into the sieve. Using the back of a spoon, mix the seeds around the sieve to push all of lovely the juices out into the mixing bowl.
  3. Tip the passion fruit juice into the melted chocolate and crack in the egg. Mix really well so the chocolate goes beautifully smooth and velvety. Pour the rich mixture into serving glasses, as required, and place in the fridge for 4 hours, or over night, to set. Remove from the fridge 10 minutes before serving.

chocolate pots

-All thoughts and spelling mistakes are mine-

Banana and Berry Smoothies

Power Shake Smoothie Breakfasts

A lovely American friend of mine recently introduced me to the virtue of ‘power shake breakfasts’. Power shaking is a staple of LA dinning – fruit, vegetables, protein, odd green powers, nut butters and obviously almond milk – Like der! If you’re going to live in California you gotta be dairy free.

Yes I felt the elixir of life flowing through me. Yes I noticed father time’s hands whizzing backwards. But you know what it tasted gross. No matter how embryonic a drink makes me feel it has to taste great.

I have done two different smoothies. Both equally delicious, but very different. The first, an uber-healthy Californian inspired banana berry smoothie. The almond butter gives a really rich flavour and the protein powder keeps you nice and full until lunch. The second is a Moroccan inspired smoothie that is more natural. It uses spices to add warmth and a little thyme for a background herbal hit.

California Banana Berry Smoothie

Serves 1

250ml soya milk
1 banana, peeled
125g mixed berries
1 tsp. almond butter
85g soya protein powder

Chuck the whole lot into a blender and blend until lovely and smooth, adding a little water if it gets too thick.

Moroccan Banana Smoothie

Serves 1

1 banana, peeled
1 ½ tbsp. honey
A pinch of ginger powder
A pinch of cinnamon powder
125g yogurt
¼ tsp. fresh thyme leaves
5g peeled blanched almonds
2-3 ice cubes
½ an orange

Throw everything into a blender and squeeze in the juice from the orange. Pour in 70ml/2 1/3 fl oz of water and blend until smooth.

 

– All thoughts and spelling mistakes are my very own –