Chocolate pots

These chocolate pots are lovely and light with a smooth, silky texture, so you can indulge your chocolate cravings guilt-free.

Ingredients (serves four)

  • 3 tablespoons Splenda
  • 1 1/2 tablespoons cocoa powder, plus extra for dusting
  • 1/2 cup (125 ml) boiling water
  • 2 teaspoons powdered gelatine
  • 1 x 375 ml tin reduced-fat evaporated milk

Method
Combine the Splenda, cocoa powder and two tablespoons of the boiling water in a small heatproof bowl and blend until smooth.

In another small heatproof bowl, combine the remaining boiling water with the gelatine and leave for one minute until it becomes spongy. Stir briskly with a fork until the gelatine dissolves, then set aside to cool for five minutes. Stir in the cocoa mixture.

Place the evaporated milk in a large bowl and beat with electric beaters for one to two minutes or until light and fluffy. Fold in the cocoa mixture with a metal spoon, mixing it until smooth. Transfer the mixture to a jug and stir to combine.

Immediately pour the mixture through a fine-meshed sieve into four half cup (125 ml) capacity serving pots or glasses. Cover with plastic film and chill in the fridge for 4 or 5 hours until set.

Dust with extra cocoa powder and serve. 

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