I’m aware this is a bit of a basic cliché...girl loves chocolate, but I really do! When I was about 9, I ate an entire Yorkie Easter egg and all the little chocolate bars that come with it, all within the space of half an hour - I was then immediately sick afterwards. I think I may have seen their tagline ‘Not for Girls’, banded across all their packaging, as some sort of challenge, and felt compelled to prove them wrong by eating it all…the irony is not lost on me! Fast-forward 15 years and I’m still making the same mistakes. Charlie and I will be out for dinner and have made the decision that we’re far too full and definitely NOT getting dessert. Only minutes later the waiter will come over to ask if we want to see the dessert menu, and fuelled by my chocolate desires, forgetting the pact we made, I’ll lose all sense of myself resulting in the automatic reply of, ‘yes please!!!’
Not surprisingly, the first thing that comes to my mind when I think about dessert is chocolate, so I knew that our first dessert recipe for the blog had to be super chocolatey, creamy, and indulgent!
To appease Charlie’s more ‘sophisticated’ fruity dessert pallet, we combined a lovely chocolate mousse with some rum infused orange slices, a ginger biscuit base and some crystallised stem ginger pieces. A perfect compromise. These ingredients are considered a classic combination for a reason!
These chocolate pots are the perfect crowd-pleasing, post dinner dessert. The top chocolate layer is rich, sweet, and creamy from the blend of dark chocolate, maple syrup and avocado. Dispersed throughout this rich chocolate mousse is crystallised stem ginger, and hiding just underneath is the surprise of a caramelised rum orange slice. Finally, when your spoon has reached the bottom of the dish, you’ll find a crunchy cheesecake base layer made from ginger biscuits - delicious!
This dessert is really easy to make, using only 10 different ingredients, it can be whipped up in about 40 minutes, and you have a beautiful chocolate treat ready to eat. However, it should ideally be made the day before you want to serve it so that it can set in the fridge overnight. This also really helps if you’re serving it for guests as you can have your dessert completely ready before hand!
This little chocolate pot is super satisfying, sweet and creamy, with an extra little ginger & rum kick. We really hope you enjoy this dessert as much as we do!
VEGAN CHOCOLATE, ORANGE & GINGER POTS
author: lovely jubley
1 cup or 8 crushed ginger biscuits (most ginger biscuits are vegan)
1/4 cup dairy free butter
4 orange slices
1 tbsp dairy free butter
2 tbsp brown sugar
1/4 cup dark rum
1 100g bar of dark chocolate
1 medium avocado
1 tbsp maple syrup
1/4 cup almond milk
4 pieces of finely chopped crystallised stem ginger
pinch of salt
grated orange zest
crushed up ginger biscuits
Place the ginger biscuits in a freezer bag, then seal it, and bash the biscuits using a rolling pin until the biscuits have formed a fine crumb, then remove from the bag and place into a mixing bowl
Melt the dairy free butter on a low heat, then pour over the biscuit crumbs. Mix together until combined
Split the mixture into 4 ramekin dishes, pressing it down into the dish so it’s compacted. Pop the ramekins in the fridge to set
Move on to the orange slices. Cut the orange in half, with the skin still on. then cut two 1cm wide rounds from each half of the orange so you have 4 slices in total
Melt 1 tbsp of dairy free butter in a wide shallow frying pan then add the sugar. Stir and cook on a medium heat for 1 minute. Once the sugar and butter are bubbling add the rum and cook for a further minute
Add your orange slices to the pan and cook for 25 minutes, flipping the slices occasionally
Whilst your oranges are cooking, make the chocolate mousse. Start by melting the chocolate in a bowl over hot water. Then leave to one side
Scrape the flesh of the avocado into a blender and add the melted chocolate, maple syrup, almond milk and salt, and blend until smooth. Then transfer to a bowl and stir in the crystallised stem ginger pieces
Once the chocolate mouse is made your oranges should be done. Remove the orange slices from the pan and leave them to cool. Once they’ve cooled, cut the skin off using a knife so that you’re left with a round disk of orange flesh. Then place the orange slice in the ramekin on top of your biscuit base
Next, spoon a quarter of the chocolate mixture into each ramekin to create the 3rd layer, and smooth the top using the back of a spoon
Place the ramekins in the fridge to set. Ideally leave them overnight, but if you would prefer the chocolate to be more soft leave it in the fridge for 1 hour
When you’re ready to serve, garnish the the chocolate pots with a sprinkle of crushed ginger biscuits and some grated orange zest
If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.