Chocolate pots de crème

0 likes 0 comments Recipe by TFJ

1 can (14 ounces) coconut milk
5 ounces bittersweet chocolate,
coarsely chopped
1⁄2 cup fresh basil leaves, coarsely torn
2 tablespoons agave nectar
1 teaspoon finely grated orange zest
1⁄2 teaspoon vanilla extract, preferably Tahitian
1⁄4 teaspoon crushed Javanese comet’s tail
peppercorns or black peppercorns

1. Put the coconut milk in a small pot over medium-high heat and bring to a simmer.

2. Put the chocolate in a blender and pour the hot coconut milk over it.

3. Add the basil, agave nectar, orange zest, vanilla extract, and peppercorns.

4. Process on high until the chocolate is thoroughly melted and the mixture is smooth. Strain through a fine-mesh sieve.

5. Divide among 4 small cups. Cover and refrigerate until set, about 3 hours.

desserts, vegan, vegetarian April 26, 2011 22:17

Author alanroettinger.com/

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