You'll have to have a bit of patience allowing things to cool!
Ingredients
- For the Chocolate Pots:
- 60g 70% dark chocolate
- 2 large free range egg whites
- 1 tbspn pure maple syrup
- ½ tspn ground cardamom seeds
- Zest of 1 orange
- Orange segments and chopped pistachio nuts for garnish
- For the Shortbread Biscuits:
- 160g soft unsalted butter
- 200g plain flour, sifted
- 3 tbspn pure maple syrup
- Pinch salt
- 15g chopped almonds
Method
- For the Chocolate Pots:
- Melt the chocolate in a bowl over a pot of simmering water. Once melted, allow to cool slightly.
- Whisk the eggs whites separately until they form stiff peaks. Fold in the maple syrup, orange zest and cardamom. Fold the chocolate into the egg whites.
- Divide the mix into 4 ramekins or glasses and place in the fridge for at least one hour before serving.
- To serve garnish with orange segments, chopped pistachios and shortbread biscuits.
- For the Shortbread Biscuits:
- Preheat your oven to 160C. Whisk the butter until light, add the maple syrup and mix thoroughly. Fold in the sifted flour and salt. Finally add the chopped almonds.
- Mix together until a dough is formed. Roll out the dough to approx 1cm in thickness and cut into desired shape. Place the biscuits onto a baking tray and bake in a preheated oven until golden, approximately 10-13 minutes.
- Allow to cool and serve with the chocolate pots.
