I made these individual desserts for my family over the weekend. The flower pots, the topsoil and the plants were all edible! I was trying to let my daughter helped me with the unmolding but she broke one of the pots as she squeezed too hard. I asked her to do the planting instead. Poor mommy had a cracked flower pot dessert for that night =(
The pots were filled with what I called “Kids’ Tiramisu” which was a tweaked Tiramisu prepared with kids-friendly ingredients. This was very similar to the Ovaltine Charlotte i have made for my friend before. As everything was contained in a pot, no gelatin was added here. The pot size can easily be adjusted by using different sized paper cups as your mold.
Mini Flower Pot Cakes
makes 6 to 8
For Chocolate Flower Pots
100 to 120 g good quality bittersweet chocolate
6 to 8 disposable paper cups
4 Tbsp Ovaltine (or Horlicks ) powder
1 Tbsp unsweetened cocoa powder
1/2 Tbsp condensed milk
160 ml hot water
For Mascarpone Filling
150 g homemade mascarpone cheese (see recipe here)
1 tsp vanilla bean paste
1.5 Tbsp granulated sugar
3 Tbsp Chocolate-Ovaltine
200 g whipping cream
4 to 8 Italian ladyfingers (or Savoiardi)
Unsweetened cocoa powder, for dusting
Dried cake crumbs (see recipe here)
Modelling chocolate flowers
自製意大利軟芝士 150克 (做法請按此)
Making the chocolate flower pots 朱古力花盆
Melt chocolate in the microwave over medium power or over a pot of simmering water. Stir until smooth. With the back of a spoon or simply by swirling, coat the inside of each paper cup with a thick layer of melted chocolate (you don’t need to coat the entire paper cup but just to how big/tall you want your pots to be.) Refrigerate until set.
Filling the pots 花盆餡
Chill the mixing bowl and the whisk attachment of your hand mixer in the freezer for at least 10 minutes before you begin.
Prepare the Chocolate-Ovaltine by dissolving the two powders and condensed milk in hot water. Set aside to cool.
朱古力阿華田做法 : 將朱古力粉、阿華田粉、煉奶及熱水放在杯中拌勻，放凉備用。
In a large bowl, stir together the mascarpone, sugar, vanilla paste and the chocolate-Ovaltine mixture until smooth. Pass mixture through a strainer to get rid of any lumps if necessary.
In the chilled mixing bowl, whisk whipping cream with a hand mixer until firm peaks. Fold whipped cream into the above mascarpone mixture with a spatular in two to three batches until thoroughly combined.
Remove chilled paper cups from the fridge. Pour remaining Chocolate-Ovaltine mixture into a shallow dish. Break up ladyfingers into two to three pieces so they fit into the paper cups. Quickly dip, do NOT soak, a ladyfinger piece into the Chocolate-Ovaltine mixture then place into the bottom of the paper cup. Cover with a dap of the mascarpone filling and smooth top with the back of a spoon. Dust cocoa powder over the filling. Continue filling the pot with dipped ladyfingers, mascarpone mixture and dusted cocoa powder until the pot is almost full (mine were filled with three layers). Cover and refrigerate for at least 6 hours, preferably overnight, to let the flavor develop.
Decorating the pots 花盆裝飾
Unmold the pot by removing the paper cup carefully. Trim off any uneven edges at the top with a pair of scissors. To serve, cover the top with a layer of dried cake crumbs (the edible soil) and decorate with modeling chocolate flowers and leaves.
Think of peeling the paper wrapping off your ice cream cone when you unmold the pot!
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