Dairy and Gluten Free Berry Choc Pots

By Victoria Glass •


This is the perfect pudding to dish up for food intolerant diners. Victoria’s berry choc pots are gluten and dairy free and contain no sugar, so are about as virtuous as desserts can get, while still managing to taste indulgent.

 

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As the dark nights start drawing in, it’s tempting to battle the urge to hibernate with endless cups of tea and a constant supply of chocolate digestives to dunk in them. These choc pots will help guide your hands away from the biscuit barrel – though you may need to double the quantities to ensure you have a bountiful supply to keep you going. Plus, with the purple splodge of berries on top, you can tick off one of your 5-a-day at the same time as satisfying your sweet tooth.

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Aside from the benefits to your waistline, another bonus to these tasty pots is you can vary them according the season’s berries. I’ve used the last of my stash of British blackcurrants, but blueberries, autumn raspberries or the final crop of hedgerow blackberries will all provide delicious toppings.

They can be knocked up in minutes (though they’ll need longer to set) and the smoothness and airiness of the chocolate is achieved with a lightness of hand and a large metal spoon. These puds are equally at home after a simple midweek supper or at the end of a posh dinner party to impress your friends.

Dairy and Gluten Free Berry Choc Pots


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Serves 4

Ingredients

100g dark chocolate

2 tbsp. runny honey

4 eggs, separated

A pinch of salt

300g berries

Method

Melt the chocolate and 1 tbsp. of honey in a heatproof bowl, suspended over a pan of barely simmering water. Leave to cool to room temperature. Whisk in the egg yolks, one at a time until you have a thick and smooth chocolate base.

In a separate, spotlessly clean bowl, whisk the egg whites with the salt until stiff (but not dry) peaks form. Vigorously beat 1 tbsp. of the beaten egg whites in to slacken the mixture, before gently folding the remaining egg whites in with a large metal spoon. Divide the mixture between the glasses and pop them in the fridge to set for at least three hours.

In the meantime, place the berries (top and tailed if necessary) and the remaining 1 tbsp. of honey in a saucepan over a gentle heat and stir until the fruit breaks down slightly, and you are left with a gorgeous, fruity compote. Leave to cool completely, before spooning over the set chocolate pots.

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Inspired? For more gluten free recipes visit Great British Chefs collection.

Comments


Victoria Glass

Victoria is a London based food writer, cake maker and sugarcraft tutor. She founded Victoria's Cake Boutique in 2008 & her first book, Boutique Wedding Cakes, is out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet on her blog, Alphabet Soup. There she cooked & ate everything from artichokes to za'atar zebra (but wimped out of eating a live shrimp at Noma). She is currently writing her second book. 

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