Mini milk choc pots, with chocolate soil and strawberry crumbs

For the chocolate pots:

• 150 g Woolworths Long Life Full Cream Milk
• 300 g Woolworths Cream
• 1.5 gelatine leaves
• 250 g Lindt Lindor Milk Chocolate Slab, roughly chopped
• Salt, a pinch
• 1 packet Woolworths Freeze Dried Strawberries
• 20 Woolworths Fresh Mint Leaves

For the soil:

• 100 g Woolworths Castor Sugar
• 100 g Woolworths Ground Almonds
• 50 g Woolworths Cake Wheat Flour
• 50 g Woolworths Unsweetened Cocoa Powder
• 70 g Woolworths Salted Butter
• Salt, a pinch

1. In a bowl with cold water, bloom the gelatine for 5–10 minutes until soft; once bloomed, squeeze out excess water.
2. In a saucepan, combine the milk, cream, and bring to the boil, then remove from the heat.
3. Add the gelatine and mix till dissolved.
4. In a bowl place the chopped chocolate and pour over the hot milk and cream mixture.
5. Using a stick blender, blend for 1 minute, making sure everything is well combined.
6. Pour the mixture into pots, glasses or ramekins and set overnight.
7. Finish with chocolate soil and freeze-dried strawberries and mint leaves.

For the soil:

1. Preheat the oven to 160°C.  
2. Mix all the ingredients for the chocolate soil together, spread evenly on an oven-proof tray.
3. Bake for 15–20 minutes, stirring regularly.
4. Remove and allow to cool.
5. Chef’s tip: Make a double batch as this lasts well in the fridge for 3 days, trust me you will want more!