A decadent chocolate orange ganache pots recipe from Niki Webster of Rebel Recipes
These vegan and gluten-free chocolate orange ganache pots are made with coconut cream and orange syrup.
Festive chocolate orange ganache pots
For the chocolate pots
- 250 ml coconut cream
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp orange essence
- 100 g bar of vegan chocolate
- 2 tbsp raw cacao
For the orange syrup
- 150 ml orange juice
- 2 tbsp coconut sugar
Break up the chocolate and add to a large bowl.
Heat the coconut cream, coconut oil, maple syrup and orange essence in a saucepan until just before boiling. Stirring constantly.
Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
Fold in the raw cacao and stir gently until combined.
Spoon the mix into glasses or espresso cups, then pop in the fridge to firm up for about 4 hours or overnight.
To make the orange syrup
Add the orange juice and coconut sugar to a pan, then heat gently until the sugar dissolves and the juice thickens. Set aside to cool.
Top the choc pots with the orange syrup.