This dessert is such a stunning silky smooth texture and you just can’t go wrong with orange chocolate – am I right!? I hope you agree and that you will try this super simple recipe that I just can’t get enough of. I’ve made it in several renditions; plain, with orange, peanut butter, cardamom, mint and the list can go on and on.

The base of it is silken tofu which might lead to some doubt as you read this but trust me it is such a game changer. It gives it a great texture and carries flavour so well and no, you won’t taste the tofu. I promise!

I made this dessert recipe in my Valentine’s menu video this year, 2021, in hopes to inspire many cosy (and plant powered) home dinners this year. Let’s not forget to celebrate because we are spending time at home and what better way to celebrate than with yummy food. The menu finishes off with this chocolate number and starts with this bruschetta with green olive tapenade followed by some flavour packed mushroom steaks with parsnip and white been puree sprinkled with dukkah. I also threw in this fennel and fresh herb salad for some green goodness. Hope you enjoy

Malin x

Orange Chocolate Pots

Serves 2.

INGREDIENTS:

175 g silken tofu

2,5 tbsp maple syrup

0,25 tsp orange zest

1 tbsp fresh orange juice

100 g dark chocolate

A small pinch of salt

Serve with:

Slivered, toasted and salted pistachios

Pomegranate kernels

Orange zest, optional

METHOD:

Add all the ingredients except for the chocolate into a food processor with an s-blade. Blend until more or less smooth. Turn the machine off, scrape down the sides with a spatula and set aside while you melt the chocolate.

Create a bain marie by placing a bowl over the mouth of a pot of boiling water, making sure not too much steam comes out around the sides. Break the chocolate into smaller pieces into the bowl. Use a spatula to move it around gently as it melts. You could also melt the chocolate in a microwave if you prefer.

Start the food processor on auto again and then drizzle the chocolate in through the opening in the lid.  Once your bowl is empty turn the machine off and scrape down the sides. Blend again until well combined.

Pour the chocolate mixture into two small glasses or jars, cover and set in the fridge for at least 1 hour. You could leave them for up to 24 hours.

When you’re ready to serve sprinkle some slivered pistachios and pomegranate kernels over the top .You could also grate some more orange zest for a pop of colour if you wish. Feel free to serve little bowls with extra nuts and pomegranate on the side as it’s nice to top up as you dig deeper into your pot.

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