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Billionaire's Chocolate Pot
Billionaire's Chocolate Pot

Billionaire's Chocolate Pot

with Speculoos Biscuit, Salted Caramel and Hazelnuts | Serves 2 | Chill for 2-3 hours

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This take on the classic Billionaire's Dessert layers rich coconut chocolate with salted caramel sauce, speculoos biscuit crumb and hazelnuts. Leave to chill or enjoy straight away - it'll be just as delicious either way!

Tags:
Veggie
Allergens:
Gluten
•Soja
•Milk
•Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

80 grams

Salted Caramel Sauce

(Contains: Milk)

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains: Soja May contain traces of: Latte)

40 grams

Hazelnuts

(Contains: Tree nuts May contain traces of: Schalenfrüchte)

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)4776 kJ
Energy (kcal)1142 kcal
Fat74.7 g
of which saturates43.4 g
Carbohydrate102.8 g
of which sugars75.3 g
Protein11.7 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Small sauce pan
•Rolling Pin
•Medium Saucepan
•Cling Film

Instructions

Buttery Biscuit Base
1

a) Melt the butter (see pantry for amount) in a saucepan on medium-low 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 or 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.

Make the Topping
2

a) Meanwhile, 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.

d) Whilst the mixture cools, roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Finish and Chill
3

a) Pour the coconut chocolate mixture into the glasses or 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) Sprinkle each chocolate pot with the reserved speculoos biscuit crumb and the hazelnuts to finish.

Enjoy!

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