CHOCOLATE POTS DE CREME - DARK AND DELICIOUS
I am a complete push over when it comes to bittersweet, dark, creamy chocolate treats. Add a splash of booze and well, forget it, I’m sold! Yet that said I am a chocolate snob – or most discerning with my indulgences. (That’s how I like to describe my very distinct preferences for quality foods including chocolate. After all we each have our own unique taste-buds right?)
So back to this treat… it’s dark and delicious and I created it in minutes when a chocolate craving hit one eve.I’m quite certain you’ll love it and you too can appease your own palate and choose your chocolate proof (the % of cacao) and sweetness level. I went extra dark – 93% yet did add a splash of cassis. YUM!
INGREDIENTS:
70 grams high quality dark vegan chocolate – minimum 70%, finely chopped
1/3+ cup Belsoy non-dairy crème or canned coconut milk
Tiny pinch sea salt if desired
½ - 1 oz liqueur or brandy if desired, your choice
GARNISH – raw cacao nibs or chocolate curls or both
DIRECTIONS
TERI’ TIPS:
I am a complete push over when it comes to bittersweet, dark, creamy chocolate treats. Add a splash of booze and well, forget it, I’m sold! Yet that said I am a chocolate snob – or most discerning with my indulgences. (That’s how I like to describe my very distinct preferences for quality foods including chocolate. After all we each have our own unique taste-buds right?)
So back to this treat… it’s dark and delicious and I created it in minutes when a chocolate craving hit one eve.I’m quite certain you’ll love it and you too can appease your own palate and choose your chocolate proof (the % of cacao) and sweetness level. I went extra dark – 93% yet did add a splash of cassis. YUM!
- Sweets, Snack cravings, Chocolate fixes!
- Prep time: 8 minutes or less
- Low Allergen – Vegan, Gluten/corn/nut/dairy-free
- Yield 2 – 3 servings
INGREDIENTS:
70 grams high quality dark vegan chocolate – minimum 70%, finely chopped
1/3+ cup Belsoy non-dairy crème or canned coconut milk
Tiny pinch sea salt if desired
½ - 1 oz liqueur or brandy if desired, your choice
GARNISH – raw cacao nibs or chocolate curls or both
DIRECTIONS
- Heat the Belsoy or crème in a small pot over medium low heat until hot.
- Remove from heat and stir in the chocolate, sea salt and liqueur if using.
- Stir until the chocolate is fully melted. Add a splash more warm Belsoy if desired, cool slightly and divide between small glass serving dishes.
- Garnish as desired and then relish in the yum factor.
TERI’ TIPS:
- Double the recipe if needed or desired. This will keep a few days in the refrigerator if you forget it’s there or have amazing discipline.