Farro’s Mexican Spiced Chocolate Pots with Dulce de Leche
Much love to Farro for sharing these cheeky chocolate puds - perfect for a cosy winter’s evening. Savour the delish combination of the sweet Dulce de Leche with the chilli and cinnamon spiked chocolate.
Ingredients
6 Tbsp dulce de leche
200g 55% dark chocolate
¼ cup cream
¼ tsp chilli flakes
½ tsp ground cinnamon
½ tsp vanilla paste or extract
2 Tbsp orange liqueur or brandy
Method
Choose your vessel – we suggest small eggcups, glasses, espresso cups, or ramekins. Spoon 1 tablespoon of dulce de leche into each cup.
Roughly chop the chocolate and put into a microwaveable heat-proof bowl, along with the remaining ingredients. Microwave in 20 seconds bursts, stirring between each until the chocolate has melted. Alternatively, cook over a pan of hot water.
Pour or spoon around 3 tablespoons of the chocolate mix over the dulce de leche and allow to set at room temperature for 1-2 hours before using. If not using straight away, cover and then refrigerate. Bring out of the fridge at least an hour before serving