Chocolate Pots de Creme

By Lynxa

Ingredients

• 1 14 ounce can of full fat coconut milk
• 5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (EDIT – I’m working on the amount of chocolate, I think there needs to be more than 5oz to create the firm, mousse like texture I’m g
• 2 Tbsp agave nectar
• 1/2 tsp vanilla essence
• pinch of cinnamon
• pinch of nutmeg

Details

Servings 4

Preparation

Step 1

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.