Becca > wrote in :
> This recipe came from a friend. It does not have whipping cream or egg
> yolks, but she says it tastes great.
>
> Chocolate Pots de Creme
>
> 1 can coconut milk
> 6 oz dark or semisweet chocolate.
> 2 tbsp agave nectar
> 1/2 tsp vanilla
> pinch of cinnamon
> pinch of nutmeg
>
> Break the chocolate up into pieces (not necessary if using the 1-oz
> squares) and put into a food processor or blender. Add all other
> ingredients except coconut milk. Don't process it yet!
>
> Bring the coconut milk to a simmer on the stove. Pour it over the
> ingredients in the food processor. Make sure the lid is firmly secured.
>
> Blend everything together until smooth and creamy. Pour into ramekins,
> small bowls or tea cups. Refrigerate for about 5 hours until firm and
> creamy. (makes 4 servings)
>
> Becca
Bec...... you're a bloody marvel!!
Just when I was looking for some soft, tasty, dessert to make.......
Although, I'm going to have to swap agave for honey, as I don't think we have
it over here.
http://www.allaboutagave.com/
Also..... what size are your cans of coconut milk??
Ours are 400ml...... about 13&1/2oz.
I *LOVE* anything with coconut milk/cream in it :-)
--
Peter Lucas
Brisbane
Australia
Paratroopers dont die. We just go to Hell and regroup.