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Mega Rich Espresso Pots
These delicious little beauties formed part of the festive range we developed with Alpro this year. From mouthwatering mains to decadent desserts, we explored just how versatile Alpro products can be, and this was by far one of our favourite creations. Super rich and chocolatey with a little hint of coffee for a winter boost, this is a magnificent vegan dessert that we'll be making all the way through the winter.
Before you start
Preheat the oven to 180°C | 4 large or 6 small lined ramekins | Large mixing bowl | Small mixing bowl.
- 100ml Alpro Almond
- ½ tsp apple cider vinegar
- 200g plain flour
- 1 tsp baking powder
- 4 tbsp cacao powder
- 300g soft brown sugar
- 1 shot of espresso
- 100ml melted plant-based butter (or melted coconut oil)
- 4 pieces of plant-based dark chocolate
For the cream (optional)
- 200g Alpro whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Make the buttermilk | In a small bowl, mix together the almond milk and apple cider vinegar until smooth | Leave to one side for at least 30 minutes to thicken.
Once the buttermilk has thickened, make the batter | In a large mixing bowl, stir together the flour, baking powder, cacao powder and brown sugar until there are no lumps | Add the espresso shot, melted plant-based butter and buttermilk, mix again until a smooth batter forms.
Assemble the pots | Divide the batter equally between 4-6 ramekins | Push 1 piece of dark chocolate into the middle of each pot and ensure the batter covers the top back up | Cook the pots for 20-25 minutes until cooked on the outside but gooey in the middle.
Whip the cream | Place the cream into a large bowl and whip until thick and stiff peaks form | Once thick, mix through the icing sugar and vanilla extract until smooth.
Time to serve | Once the pots have been cooked, remove from the oven and spoon a dollop of the whipped cream on top of each.