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British Recipes

Billionaire's Chocolate Pot

Billionaire's Chocolate Pot

with Speculoos Biscuit and Salted Caramel

Recipe Development TeamPublished on June 28, 2023

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Allergens:

Cereals containing gluten

•Wheat

•Milk

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

80 grams

Salted Caramel Sauce

(Contains: Milk)

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)4227 kJ

Energy (kcal)1010 kcal

Fat61.9 g

of which saturates42.4 g

Carbohydrate101.3 g

of which sugars50.4 g

Dietary Fibre1.3 g

Protein8.9 g

Salt1.4 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Small Bowl

•Medium Saucepan

Instructions

1

a) Melt the butter (see pantry for amount) in a saucepan on low-medium heat. When melted, remove from the heat.

b) Reserve 3 tsp of the speculoos biscuit crumb in a small bowl and set aside. Add the remaining speculoos biscuit crumbs to the melted butter and mix together until combined.

c) Divide between 2 appropriately sized glasses/ramekins and lightly pat the crumbs down with the back of a spoon to make the base.

d) Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up while you make the filling.

2

a) Pour the coconut milk into a medium pan and pop onto medium-high heat.

b) Bring to the boil and simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt.

c) Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool, 5 mins.

3

a) Pour the coconut chocolate mixture into the glasses/ramekins.

b) Cover with cling film and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.

c) Top each chocolate pot with the reserved speculoos biscuit crumb and serve!

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