Since getting my braces last summer, I have had to subsist on a diet of mostly soft, puréed foods, that need little to zero chewing. While mostly it’s a bore, I have allowed myself a few treats here and there beyond the soups and smoothies. These chocolate pots have been a life-saver.
Super fast and easy to make, I’ve adapted the recipe to be low in sugar, and I love having a stash in the fridge for a few days. Enjoy!
- 5m
- 10m
- 4h
Ingredients
- 3 ounces dark chocolate chips - at least 65% cacao
- 1 ounce 100% cacao chocolate - I like Guittard
- 10 dashes (drops) of organic stevia
- 1 package i.e. one can of organic full fat coconut milk - I like Native Forest
- 2 egg yolks (preferably free-range, organic)
Instructions
- Gently warm the coconut milk in a small saucepan. Don't allow to boil.
- Whisk the egg yolks using a fork in a separate bowl.
- Add two or three tablespoons of the warm milk to the egg yolks and stir together (otherwise known as tempering). Then pour the egg yolk mixture into the warmed coconut milk and stir over the heat until it thickens. Don't turn up the heat. You'll end up with up with scrambled eggs in the milk.
- After a few minutes you should have a nice silky custard. Add the drops of stevia.
- Put the chocolate chips, and 100% cacao chocolate into the jar of a high-powered blender, like a Vitamix.
- Pour the hot custard through a wire mesh strainer into the blender jar. Blend on low to medium speed for a few seconds, or until the chocolate has melted. It won't take long.
- Divide the lovely chocolate mixture into 5 small mason jars - I use the 4oz size. Loosely tighten the lid and pop into the fridge for a few hours, or overnight.
- The result will be a beautifully set pudding-style dessert. If you're into dairy, these are delicious served with a blob of whipped cream and grated dark chocolate on top. Or you could whip chilled full-fat coconut milk (pour away the water first).
Nutrition
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