Chocolate Pots with Marshmallow Swirls


  1. Pour the coconut cream into a saucepan and bring to a simmer over a medium heat. Turn off the heat and add the chocolate. Leave for a minute and then mix together until the chocolate has melted. Pour into a blender.
  2. Remove the stones and any pieces of stalk from the dates and chuck them into the blender with the chocolate. Add a pinch of salt and blend until you have a lovely smooth. Divide between four or 6 glasses. Pop them into the fridge to firm up for 2 hours.
  3. Once the pots have set, put the egg whites, sugar and cream of tartar into a heatproof mixing bowl and place over a pan of gently simmering water. Using electric beaters, whisk continuously for 6-8 minutes until the sugar has completely dissolved and the egg whites have tripled in volume into a brilliant white mix. Remove from the heat and continue to whisk for 2-3 minutes or until you have medium peaks.
  4. Pipe or spoon the marshmallow over the chocolate pots and carefully blowtorch the tops for a few seconds until golden. Serve immediately.


Serves 6

For the chocolate pots
1 x 400ml tin coconut cream
180g dark chocolate, smashed into pieces
8 Medjool dates
Sea salt

For the topping
60g Two Chicks egg whites
120g caster sugar
1/8th tsp cream of tartar

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Lebanese PotatoesRoasted Pumpkin Hummus