Last Updated on June 10, 2020 by Leyla Kazim
If I am presented with the dilemma of choosing between a sweet or savoury bite, I’ll select the savoury almost every time. And this includes popcorn – always salty, never sweet – not even a combination of the two (who’s with me?).
I am almost completely lacking in the often referenced ‘sweet tooth’ – the sugar content in a small bowl of Crunchy Nut is usually more than adequate as a dessert for me (cereal for afters – try it).
I simply cannot relate to drinking a can of Coca-Cola with limited edition tongue-fur, eating a bag of migraine manifesting Haribo, or snacking on the sugar block kid confectionery that is Dairy Milk clothed in its gaudy wrap – anything above my relatively low sugar threshold and I feel like my teeth are evaporating.
However, contrary to what seems to be an anti-sugar disposition, I do actually like desserts. I even find that they quite often steal the show of a three course meal if done well. My idea of a good dessert is one that showcases the individual components and ingredients rather than concealing anything that could be half decent with a smothering of something sugar loaded.
I also really like chocolate.
It’s important to be able to distinguish the difference between confectionery items such as Dairy Milk mentioned above (high in sugar, low on cocoa) and with real chocolate (high in cocoa, lower on sugar) – I’m referring to the latter.
And so I present to you my humble offering of a small chocolate based dessert a little different from the norm. Chocolate, hazelnuts and orange are familiar friends, but to these I’ve added rosemary infused milk which I think brings a touch of cool and evergreen sophistication to the pots with its pine and floral notes.
The only sweetness in this dish is from the milk chocolate (also known as plain chocolate) as there is no added sugar – when it comes to this ingredient get something that’s at least a third cocoa. Green and Blacks have a decent offering.
If you’re even more extreme than I when it comes to the sweet stuff (hats off if so), then feel free to substitute with dark chocolate but be prepared for a bitter finish. Either way, your end result will be light little pots of goodness somewhere between a mousse and a chocolate pot.
This recipe was developed for the GoodFood Channel and can be found on their website here.