For any food blogger it is a really exciting day when you get to work with one of your favourite brands. Especially brands you are happy to spend your own money on and have been supporting and admiring for a long time. I am therefore super honoured to be an ambassador for the De Villiers Chocolate brand. De Villiers Chocolate for me exudes quality, excellence and innovation and as an added bonus, they are local. Their focus on craftsmanship, sustainability and above all, making exceptional products for everyone to enjoy has long been something I have admired.
They have recently launched another revolutionary range of chocolate bars that are not only vegan, but also has no added sugar. These delicious bars have been sweetened with Monk Fruit extract and are exceptionally creamy from the addition of nut butters instead of dairy. There are 8 wonderful flavours to choose from and I have decided to celebrate this wonderful new range of treats for the health-conscious consumer, diabetics, and those with other dietary restrictions with these delicious vegan chocolate pots.
Using three of the new bars, the Chocolate Cookie, Hazelnut and the 70% Dark, I’ve layered nutty brownie pieces with a creamy mousse and decadent ganache layers. And the bonus, this recipe is free from refined sugar, dairy, eggs and gluten.
If you’d like to try some of these delicious bars, or any of their other treats, click on the link below and use the code MYHOMEMADEKITCHEN to get 15% off your purchase.
https://devillierschocolate.com/?ref=VANESSA
Vegan Chocolate Pots
Ingredients
Chocolate Mousse
- 160 Grams Vegan, sugar free Chocolate, finely chopped I used 2 bars of De Villiers Chocolate Cookie Nut Butter Chocolate
- 1 Cup Coconut cream
- 1 Tbsp Maple Syrup or coconut sugar
- 1 tsp Vanilla Extract Optional
Chocolate Ganache
- 80 Grams Dark Chocolate I used 1 bar of De Villiers No Sugar Added 70% Dark Chocolate
- ½ Cup Coconut Cream
Chocolate Brownie Layer
- ½ Cup Mashed overripe Banana (approx. 1 large banana)
- 2 Tbsp Maple Syrup
- 2 Tbsp Coconut Sugar Can substitute with xylitol or erythritol or double the maple syrup
- 1 tsp Vanilla Extract
- 1 Tbsp Non-dairy milk
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Nut butter
- ½ Cup Gluten Free Oat Flour If not gluten free you can substitute with normal oat flour or plain cake wheat flour if you prefer
- ¼ Cup Cocoa Powder Good quality unsweetened
- ½ tsp Baking Soda
- ¼ tsp Salt
- 80 Grams Vegan, sugar free chocolate, chopped** I used 1 Bar of De Villiers Hazelnut Nut Butter Chocolate
- ¼ Cup Chopped toasted hazelnuts Optional
Optional Extras
- 1 Cup Non-dairy whipping cream or coconut cream
- Toasted hazelnuts, chopped
- Dark chocolate for grating over the top
Instructions
- Note: Please read the full recipe and notes before beginning as some steps can be combined and follow the order as set out below
1. Chocolate Mousse
- The process here is the same as for the ganache, just with the addition of vanilla and maple syrup so feel free to heat all the cream together and divide it before adding the extras and pouring over the chocolate
- Finely chop the chocolate and place it into a small bowl
- In a small saucepan, heat the coconut cream until just before boiling
- Remove from the heat and add the vanilla and maple syrup to the cream (if heating enough cream for the ganache as well, pour ½ cup of the hot cream over the dark chocolate for the ganache before adding the vanilla and syrup). Pour over the chopped chocolate. Cover with a tight fitting plate, lid or plastic wrap and let stand for around 5 minutes
- Whisk or stir the mixture until combined and smooth
- Cover and refrigerate for around 2 hours until chilled and firmer
- (Make the brownie layer while the mousse and ganache are chilling)
2. Chocolate Ganache
- The process here is the same as for the mousse, just without the addition of vanilla and maple syrup so feel free to heat all the cream together and divide it before adding the extras and pouring over the chocolate
- Finely chop the chocolate and place it into a small bowl
- In a small saucepan, heat the coconut cream until just before boiling
- Pour over the chopped chocolate. Cover with a tight fitting plate, lid or plastic wrap and let stand for around 5 minutes
- Whisk or stir the mixture until combined and smooth
- Cover and set aside for later use (If the climate is hot, you can place it in the fridge, but remove it at least 10 minutes before assembly to soften up)
- (Make the brownie layer while the mousse and ganache are chilling)
3. Chocolate Brownie Layer
- Preheat the oven to 180°C. Line a 20 x 20cm square* (or similar size rectangular) baking tin with baking paper and non-stick coconut cooking spray. Set aside
- Chop the chocolate and set aside
- In a large bowl or the bowl of your stand mixer, add the banana and mash it with a fork
- Next, add the maple syrup, coconut sugar, vanilla, non-dairy milk, melted coconut oil and nut butter to the banana and mix until well combined
- Add the oat flour, cocoa powder, baking soda and salt to the wet ingredients and mix until just combined
- Stir in the chopped chocolate pieces or chips and the hazelnuts if using
- Transfer the batter to the prepared tin and bake for 25 – 35 minutes (depending on your oven and the size of your baking tin). When a cake tester or skewer inserted in the centre comes out clean, the brownie is baked
- Let cool in the tin for around 20 minutes, then remove and let cool completely on a wire cooling rack
4. Assembly
- Once all the elements are prepared and cooled it is time to assemble
- If using the optional extras of chopped hazelnuts and whipped cream, prepare these now
- With an electric hand mixer or in the bowl of your stand mixer, whip the chocolate mousse to aerate
- Cut pieces of brownie to the size of the pots you are using, or feel free to crumble it
- Note: the amount of layers and order is completely up to you and will also depend on the size of your pots. Below is what I did. Tip: refrigerate between adding layers to ensure they remain even and do not mix
- Add a layer of brownie to the bottom of your pots, then pipe or spoon over a layer of mousse. If it's a warm day or the mousse is very soft, you might want to place the pots in the fridge at this stage before adding the ganache
- When ready, spoon or pipe a layer of ganache over the top of the mousse. You can place it in the fridge for a few minutes before continuing
- Optional: If you would like it extra nutty, sprinkle some chopped nuts between some of the layers
- Spoon or pipe over a layer of ganache followed by more brownie. Repeat the layering as many times as you like
- Top with whipped non-dairy cream
- Place in the fridge for around 1 hour before serving
- Garnish with extra nuts and grated dark chocolate if you wish
- Serve and enjoy!
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