Billionaire's Chocolate Pot
with Speculoos Biscuit, Salted Caramel and Hazelnuts | Serves 2 | Chill for 2-3 hours
- Cereals containing gluten
- Soya
- Milk
- Nuts
- May contain traces of allergens
- Milk
- Nuts
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!
Ingredients
125 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Soya, May contain traces of allergens, Milk)
80 grams
Salted Caramel Sauce
(Contains: Milk)
200 milliliter(s)
Coconut Milk
100 grams
Chocolate Chips
(Contains: Soya, May contain traces of allergens, Milk)
40 grams
Hazelnuts
(Contains: Nuts, May contain traces of allergens, Nuts)
Not included in your delivery
30 grams
Butter
Utensils
Instructions
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.
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.
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!
