Cooking Instructions
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Step 1
Scoop out the just the coconut cream from the top of each
Full-Fat Coconut Milk (2 cans)
into a medium saucepan - you can reserve the remaining coconut liquid for a different use.
Step 2
Heat the coconut cream over medium heat until it is steaming, but not boiling.
Step 3
While you wait for the coconut cream to steam, prepare your
Chocolate (140 g)
. If you are using a chocolate bar, finely chop it. If you are using chocolate chips or chocolate chunks simply measure out 5 ounces for the pots.
Step 4
Once the coconut cream is steaming, turn off the heat and whisk in the chocolate. Continue to whisk until the chocolate and coconut cream are well combined.
Step 5
Pour the mixture into 4 small, heat-proof vessels. I prefer to portion this amount of chocolate cream into 1/2 cup servings.
Step 6
Allow the chocolate pots de creme to completely cool to room temperature before covering and chilling in the refrigerator. The pots de creme need to chill for at least 4 hours to fully set. They can be stored in the refrigerator for up to 5 days.
Step 7
You can serve as is straight from the refrigerator. To garnish with whipped coconut cream, simply remove the coconut cream from
Full-Fat Coconut Milk (1 can)
and whip for 5 minutes. You can add
Vanilla Extract (5 mL)
and
Powdered Confectioners Sugar (15 g)
if desired for more flavor.
Step 8
Add a scoop of the whipped coconut cream to each vessel and then sprinkle with
Chocolate (30 g)
for garnish. Fresh raspberries are a lovely addition as well!
