Blueberry + Chocolate Pot

A lovely mellow little pot of goodness….

everyone loves chocolate …don’t they? …and blueberries….don’t they?

…and it’s a match made in heaven…isn’t it?

BLUEBERRY CHOCOLATE POT

for 4

Ingredients:

Method:

*In advance: chill tin of coconut milk in refrigerator overnight.
Wash blueberries and pat dry with kitchen towel.
Break chocolate into chunks and place in a bowl that can sit over a saucepan in order to melt the chocolate. ( Save a square to grate as a garnish)
Open tin of coconut milk and put the thickest, creamiest 200ml. in a deep sided bowl and return to the refrigerator.
Put the remaining 200ml. coconut milk in a medium saucepan.
In a bowl, mix arrowroot powder with 70ml. non dairy milk – making sure there are no lumps.
Place chocolate over a saucepan of gently boiling water and allow chocolate to melt.
Make sure base of bowl is not touching the water in the saucepan. (see photos)
Remove chilled 200ml. coconut milk from refrigerator and whip with a whisk (electric or hand) until light and soft.

place broken chocolate in a bowl over a saucepan of gently boiling water …making sure water doesn’t touch base of bowl

melted chocolate

whip 200ml. chilled coconut cream/milk

Returning to the coconut milk in the saucepan:

Wasting no time:

Fold chocolate mix into whipped coconut cream.
Create a marbled effect.
Fold in 150gms. blueberries.
Spoon mix into four individual glasses and chill in refrigerator.
Take remaining 75gms. blueberries and place in a small saucepan with 2 tbs. sugar and juice 1/2 lemon.
Allow to boil for 5 mins. to form a quick jam.