Choc pots with almond brittle

Name: Choc pots with almond brittle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 150 g 70% dark chocolate; 270 ml pot Elmlea Double; 100 ml maple syrup; 2 tsp coconut oil, plus extra for greasing; 40 g toasted flaked almonds; 50 g golden caster sugar

Elmlea Double is ideal for this recipe as it doesn't split when cooking.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling + chilling

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150g 70% dark chocolate
270ml pot Elmlea Double
100ml maple syrup
2 tsp coconut oil, plus extra for greasing
40g toasted flaked almonds
50g golden caster sugar

Finely chop the chocolate and put in a large heatproof bowl with a pinch of salt. Heat the cream alternative and maple syrup in a small pan over a medium-high heat until just simmering. Pour this over the chocolate and leave to melt for 1 minute. Stir together to a smooth mixture, then divide between 6 small glasses or espresso cups (about 150ml each). Cool to room temperature, then cover and chill for at least 6 hours, or ideally overnight.
Meanwhile, lightly grease a nonstick baking tray with coconut oil and sprinkle over the almonds in an even layer. Put the sugar, 2 tsp coconut oil and 2 tbsp water in a small saucepan and set over a medium heat. Swirl now and again until the sugar has melted. Turn up the heat and bubble for 3-4 minutes, or until the sugar has turned a deep caramel colour.
Pour the caramel over the almonds, then sprinkle over some sea salt flakes and leave to cool and set for at least 20 minutes. The brittle can be made up to 24 hours in advance and stored in an airtight container. Serve the chocolate pots with shards of almond brittle.