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Layered Chocolate Strawberry Pots

Dive into layers of rich Koko Black dark chocolate ganache, berry coulis, fresh strawberries and cream — a dessert crafted with true Koko indulgence, a masterpiece of taste and texture.
  • Cooking Time | 40 minutes + cooling time
  • Serving Amount | 4 Individual pots
  • Difficulty Level | Medium

Ingredients

  • 4 small slices of pre-made plain chocolate cake
  • 1 quantity of dark chocolate ganache (see below)
  • 1 quantity of berry coulis (see below)
  • Fresh strawberries, chopped
  • 150mls thickened cream
  • Chocolate coated strawberries to serve


FOR THE GANACHE:

  • 75g Koko Black Dark Chocolate Dotties
  • 75mls pure cream

 

FOR THE BERRY COULIS:

  • 200g raspberries or strawberries, we used a combination of both
  • 2 tbs caster sugar
  • 2 tsp lemon juice
  • ½ tsp cornflour

Method

CHOCOLATE GANACHE:

  1.  Add the dark chocolate Dotties to a small bowl.
  2.  In the microwave, or a small saucepan over medium heat, bring the cream to almost boiling point. 
  3. Pour the hot cream over the chocolate so that it is submerged. 
  4. Leave to stand for five minutes to allow the chocolate to melt, then whisk the mixture until smooth and glossy. Set aside to cool and thicken at room temperature.

 

BERRY COULIS: 

  1. Place the berries (chop the strawberries first if using), sugar and lemon juice in a small saucepan. Bring to a simmer and cook for 5 to 10 minutes until the fruit is soft and juicy. 
  2. Crush the berries with a fork or the back of a spoon to make a sauce. Make a slurry with the cornflour by placing it in a small dish, add 1 teaspoon of cold water and mix to combine. 
  3. Stir the cornflour slurry into the simmering coulis. Remove from heat and set aside to cool, the coulis will thicken a little as it cools.

 

ASSEMBLY:

  1. When you are ready to assemble the dessert, whip the cream until soft peaks form. 
  2. Chop the cake into small cubes. Place some of the cake in the bottom of each serving pot.
  3.  Top with a tablespoon or two of the chocolate ganache, some of the chopped fresh strawberries, followed by a tablespoon or two of the cooled berry coulis. 
  4. Spoon the whipped cream on top and serve with chocolate coated strawberries.