This desert is chocolaty rich and full of sophisticated flavors
Author: Diana Rodgers
Recipe type: Dessert
Cuisine: Paleo
Serves: 6
Ingredients
7 ounces dark chocolate (at least 70%) chopped (about 2 standard bars
1 14 ounce can full fat coconut milk
2 egg yolks, beaten
1 teaspoon ground cardamom
2 teaspoons grated fresh ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon vanilla
Coconut Whipped Cream
1 14 ounce can full fat coconut milk, chilled upside down in the fridge overnight
1 teaspoon maple syrup
¼ teaspoon vanilla extract
Slivers of candied ginger for garnish (optional)
Instructions
Place the chocolate in a heat proof bowl and set aside
In a saucepan over medium heat, slowly warm the coconut milk, egg yolks, cardamom, ginger, cinnamon, and salt, stirring constantly. Do not allow it to come to a simmer. When the mixture reaches 175 degrees remove it from the heat - about 10 minutes
Pour the coconut milk mixture through a fine sieve over the chocolate and set a timer for 5 minutes
Walk away from the bowl and do not disturb it for the full 5 minutes
After the timer goes off, very slowly stir the mixture until it is completely smooth
This will take a few minutes. IF you stir too fast, you'll get grainy results - so stir slowly!
Stir in the maple syrup and vanilla and pour into ramekins
Allow to cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight
Coconut Whipped Cream
Keeping the chilled can upside down, open it and scoop out the cream that has risen to the top. Place the cream in a bowl and whip until soft peaks form. Add the maple syrup and vanilla and whip together.
To serve, place a dollar of whipped coconut on each pot de creme and slice some of the candied ginger over the top.
Recipe by Delicious Perspective at https://deliciousperspective.com/elegant-paleo-menu/