Vegan Cardamom - Chocolate pots
- Serves 6
I first tried chocolate, coconut and cardamoms together for the first time many years ago at Zotter’s chocolate factory. With my hyper-active nature and high metabolism, I could afford to go back there almost every month. On display were hundreds of glass dispensers of exotically flavored molten chocolate which you poured into soup spoons they provided (although I would have much preferred shot-glasses 😉). Two of my most favorites were cardamom-chocolate and coconut-chocolate, which I finally decided to incorporate in this 3-ingredient vegan dessert. Recipe below,
Ingredients for Vegan cardamom - Chocolate pots
450g semi sweet dark Chocolate, chopped into chunks
400ml Ayam coconut milk or any coconut cream of your choice - chilled
Seeds from 6 green cardamoms, pounded in a mortar and pestle
Fresh raspberries or crushed dried raspberries, for garnish
Recipes
Boil water in a saucepan, then reduce the heat and bring to a simmer. Melt chocolate chunks in a glass bowl set over simmering water for a few minutes. Keep stirring with a spatula. Once melted, set aside to cool. (I melted mine in a glass bowl set over my Thermomix set on Varoma)
Place cool melted chocolate, ground cardamoms and coconut milk/cream in a chilled bowl and whisk with an electric mixer for a few minutes until the mixture is of thick consistency. (I whisked mine in my Thermomix for a few minutes at 3.5 speed using my butterfly whisk attachment)
Pour in 8 small dessert bowls. Cover and chill for a few hours in the refrigerator. Garnish with fresh raspberries or crumbled freeze dried raspberries - serve chilled. I used a mix of chopped pistachios, toasted coconut flakes and freeze-dried raspberries.