Rich, decadent and very chocolatey truffle pots – think those little Gu pudding pots you can buy, but tastier, friendly and with only three ingredients! These totally fit the bill of emergency easy but utterly delicious pudding option! They set nicely after an hour or two in the fridge, but are still rather delicious if eaten whilst still oozy.
This recipe was inspired by one by Celia Brooks Brown in “Entertaining Vegetarians”
Rich Chocolate Truffle Pots
(dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4
125g dairy-free chocolate, such as Nomo
1 tbsp dairy-free margarine, such as Pure
2/3rds cup dairy-free cream, I used Oatly
- Place all the ingredients in a saucepan and melt together over a gentle heat (or in a microwaveable bowl and microwave on high for 45 seconds).
- Stir until smooth and unctuous.
- Pour into small glasses/shot glasses/small ramekins. Top on the work surface to get rid of any little bubbles.
- Chill until ready to eat.
2 Responses
Truffle pots – how could you resist?
Wow, the look good, I’ve not heard of that cream before.