Tropical White Chocolate Dessert Pots
Tropical White Chocolate Dessert Pots
Try this quick and easy chocolate recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 2 servings
As seen on Simply Special
Ingredients
  • For the White Chocolate Cream:
  • ½ cup Double Cream, divided into two portions
  • ½ cup chopped White Chocolate or white chocolate chips
  • To assemble the Dessert Pots:
  • 1 large Mango or 2 medium Mangoes, cut into 1cm cubes
  • The seeds and pulp of 4-5 Passionfruit
Method
  1. For the White Chocolate Cream:
  2. Heat half the cream together with the white chocolate in a heatproof bowl on top of simmering water (this is usually called a Bain-Marie). When the white chocolate is almost all melted, take it off the heat and stir until smooth and combined
  3. Cool to room temperature, then chill in the refrigerator for at least 1 hour.
  4. After it has chilled, beat it up with an electric mixer until fluffy. Next, pour in the remaining cream and whisk until fluffy
  1. To assemble the Dessert Pots:
  2. Prepare two glasses, and carefully layer in the cubed mango, passionfruit pulp and white chocolate cream, repeating until full

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