CHOCOLATE POTS DE CRÈME
Chocolate Pots de Crème
Yield 6 servings
4 cups coconut cream or full fat coconut milk (my favorite brands are Lets Do Organic and Trader Joes Coconut Cream)
1 cup cacao powder
3/4 cup maple syrup
2 tablespoon vanilla extract
1/4 teaspoon Himalayan pink salt
In a saucepan, mix coconut milk or cream, maple syrup and cacao. Whisk constantly, until mixture is about to simmer.
Remove from heat and add the vanilla and pink salt. Pour into serving cups and allow to sit in fridge overnight or for at least 12 hours.
Serve with a tiny dollop of coconut whipped cream (recipe below).
Coconut Whipped Cream
1 can coconut cream or milk, refrigerated overnight
1 tablespoon maple syrup
Using your can of coconut milk that has been sitting overngiht in the fridge, remove lid and scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Serve atop Pots de Creme!