Quark is one of my favourite ingredients for desserts and I’ve often mixed it with chocolate. Today’s recipe came about on a whim where I had leftovers from the recent toffee apple pavlova and chickpea granola blondies.
It’s really easy to make with only four ingredients; quark, white chocolate, cooked Bramley apple and boxed granola.
Normally I would eat granola as breakfast cereal but it’s so tasty I’ve been nibbling on it lately as a dessert with yogurt at night.
Prior to topping this white chocolate dessert with granola you can successfully freeze this it in the jars. I had filled the glass jars (from French yogurts) before having enough days left to serve these before our summer holiday. It was the first time I’d frozen a quark dessert and they had exactly the same texture upon defrosting so I can happily recommend this method.
For the Bramley apple purée I gently cook the sliced fruit in a saucepan with a tablespoon of water. No need to add sugar as there is enough of this in the white chocolate. Although I happily use plain Bramley apple purée as an accompaniment to meat or to top my breakfast cereal – today it’s the other way round!
Do you ever eat cereals at night?
White Chocolate Pots with Apple and Granola
- 1 Bramley apple
- 150 g white chocolate broken into chunks
- 150 g quark
- 100 g granola
- Peel, core and slice the Bramley apple into segments; cook the apple gently in a lidded pan over medium heat with a scant tablespoon of water added. It will take 5-10 minutes to cook down.
- Meanwhile melt the white chocolate in a double boiler and when it is molten remove from the heat to cool slightly but not reset. Stir the quark into the molten chocolate and combine thoroughly.
- When the Bramley apple is softened, remove from the heat and allow to cool.
- When the cooked apple is almost cool combine with the white chocolate quark mix and decant into individual pots to cool completely.
- When these are cool you may freeze them or chill until ready.
- Finally add a scattering of granola to the top of each pot and serve.
I am adding these pots to this month’s We Should Cocoa hosted by Choclette.
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