A selection of chocolate shell oat recipes wouldn't be the same without a Chocolate and Wexford Strawberry recipe.
This is a recipe that is best made when you can get your hands on fresh local strawberries. It makes waiting for strawberry season all the more fun. Naturally we use Wexford strawberries in our oat recipe.
The quality of the chocolate is very important when baking with chocolate. Look at the ingredients - good chocolate will have very few ingredients. Our dark chocolate contains 3 ingredients - cocoa mass, cocoa butter and sugar. It will melt properly, it will be easy to work with, it will look glossy and rich and taste amazing.
Chocolate, Strawberry and Toasted Almond Oats
Bean and Goose Chocolate
Everyone knows that chocolate and strawberries are a perfect match for anytime of the day.
80g Milk of your choice
60g Fresh strawberries - chopped
1 Tsp Sweetener
40g Irish Jumbo oats
2 Tbsp Greek or natural yogurt
2 Tbsp Creme fraiche
1 Tbsp Sliced almonds
40g Bean and Goose 62% dark baking chocolate
If you have a hot chocolate or milk frother, put the milk into the frother and press start. To make in a saucepan, add the milk to the pan and gently bring to the heat. Do not boil.
Mix together the oats, 30g of the chopped strawberries and 1 Tsp of sweetener. When the milk is heated pour over the oat and strawberry mixture. Gently mash the strawberries into the mixture. Spoon the mixture into a kilner jar or glass.
Put the remaining 30g of chopped strawberries on top of the oat and strawberry layer.
Mix together the yogurt and creme fraiche and layer on top of the stawberries.
Heat a small saucepan or frying pan on a low heat. Add 1 Tbsp of sliced almonds and toast until the flavour is released and they begin to colour - about 4 mins. Remove from the heat.
Slowly melt the baking chocolate over a double boiler or in the microwave.
Gently pour the chocolate over the yogurt and creme fraiche layer and sprinkle with toasted almonds.
Put in fridge until the chocolate layer is set - about 2 -4 hours.
Prepare the night before and take out of the fridge 30 mins before serving to make it easier to crack through the chocolate shell layer.