I think I’m going through a dessert making phase again; it seems to happen a few times a year and now that I’m thinking about it, three times in fact.
Christmas, autumn when all you want is warm and comforting puddings, and now in our gorgeous English summer when all the seasonal fresh fruit is at its best.
This dessert combines some of my favourite things; beautiful ripe cherries, chocolate, and espresso.
I’m definitely one of those people who loves an espresso after dinner and if you can combine it with your dessert–even better, right? (huge affogatto fan!).
These rich and decedent chocolate cherry ganache pots are the perfect size, not too big, but they give you an amazing chocolate hit with little gooey cherries nestled inside.
They are pretty special, I hope you love them as much as I do.
Love, Niki xx
Jo
This is my ‘go to’ desert whenever I have vegan friends over for dinner. Delicious!
Niki
Amazing! so happy to hear xx
Lydia
Hi Niki, I recently made your cherry chocolate espresso pots which tasted delicious however when I put them in the fridge (for 2 hours) they went completely hard – do you know what I could have done wrong? I only had 200ml of coconut cream instead of 250ml and I put a tablespoon of espresso powder in, by mistake, rather than a teaspoon. Could those incorrect measurements have affected it?
Niki
Should be OK! They are quite firm.
You can take them out of the fridge before eating if you prefer softer xx