Chocolate, Hazelnut & Cranberry Yuletide Layer Pots

Chocolate, Hazelnut & Cranberry Yuletide Layer Pots
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Cuisine:
Courses:
Difficulty: Intermediate
Description

These elegant layer pots bring festive flavours together in a fresh, modern way. Smooth chocolate mousse, crunchy hazelnut praline crumbs and a vibrant cranberry–orange compote create a dessert that feels indulgent but not heavy, perfect after a generous Christmas spread. Everything can be made ahead, assembled calmly, and served straight from the fridge for a relaxing finale to your feast.

The combination of textures makes this dessert particularly special: creamy, crisp and bright all at once. Presented in glasses or ramekins, each spoonful holds a little moment of Christmas flavour.

Ingredients
    Chocolate mousse
  • 200 g dark chocolate (70%)
  • 240 ml plant milk
  • 200 g silken tofu, drained
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
    • Hazelnut praline crumbs
  • 80 g hazelnuts
  • 2 tbsp caster sugar
    • Cranberry-orange compote
  • 120 g fresh or frozen cranberries
  • 40 g caster sugar
  • 2 tbsp orange juice
  • 1 tsp orange zest
    • To finish
  • 4 tbsp 4–6 plant-based whipping cream (lightly whipped)
Instructions
  1. 1
    To make the compote, place the cranberries, sugar, orange juice and zest in a small saucepan. Warm gently until the sugar dissolves, then simmer for 5–7 minutes until the berries soften and the mixture thickens slightly. Cool completely.
  2. 2
    To prepare the hazelnut praline crumbs, place the hazelnuts and sugar in a frying pan over medium heat. Cook, stirring often, until the sugar melts and coats the nuts. Transfer to a lined tray, allow to set, then chop into small crumbs.
  3. 3
    For the mousse, heat the plant milk in a small saucepan until steaming but not boiling. Remove from the heat and add the chopped chocolate, stirring until melted.
  4. 4
    Transfer the chocolate mixture to a blender. Add the silken tofu, maple syrup and vanilla. Blend until completely smooth and silky. Chill for at least 1 hour to set.
  5. 5
    To assemble, layer the chocolate mousse, cranberry compote and hazelnut crumbs into small glasses or ramekins. Repeat the layers if the vessels are deep.
  6. 6
    Top each portion with a spoonful of whipped plant cream. Chill until ready to serve.
Read it online: https://grub-club.co.uk/recipe/chocolate-hazelnut-cranberry-yuletide-layer-pots/