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Chocolate Coconut Pots De Creme

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Ingredients

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	1 (14 ounce) can coconut milk
	5 ounces dark chocolate, i prefer mine to be sweet, not too bitter (can use more)
	2 tablespoons agave nectar
	1/2 teaspoon vanilla essence
	1 pinch cinnamon
	1 pinch nutmeg

Nutritional information

549.1

Calories

319 g

Calories From Fat

35.5 g

Total Fat

27.5 g

Saturated Fat

0 mg

Cholesterol

45.9 mg

Sodium

65.8 g

Carbs

6.1 g

Dietary Fiber

53.8 g

Sugars

5.8 g

Protein

135g

Serving Size

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Chocolate Coconut Pots De Creme

Name: Chocolate Coconut Pots De Creme
Prep time: 20 min
Total time: 5 h 30 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 5; : 2; : 1/2; : 1; : 1

Features:

Cuisine:

American

OH MY. This was amazing. Like eating cool silk. I'll be asked to make this over and over, and I will gladly serve it to company. I found it to be very rich, enough so that I left some of mine and snuck back later to finish it! It wasn't awfully sweet, which I prefer. No one would ever guess it's so easy to make. We could taste the coconut, and since we love coconut that was a good thing, too! used full fat coconut milk, a mid-price solid dark chocolate, and added a pinch of espresso powder along with the cinnamon and nutmeg. A real keeper. Thanks for sharing this recipe! Made for PAC Spring 2012.

330 min
Serves 4
Easy

Ingredients

Directions

Chocolate Coconut Pots De Creme, This is the worlds best dessert I think Ive been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen More than anything else I love chocolate And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combinationuntil now It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate If chocolate had a soul, this would be it From: com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/, OH MY This was amazing Like eating cool silk I’ll be asked to make this over and over, and I will gladly serve it to company I found it to be very rich, enough so that I left some of mine and snuck back later to finish it! It wasn’t awfully sweet, which I prefer No one would ever guess it’s so easy to make We could taste the coconut, and since we love coconut that was a good thing, too! used full fat coconut milk, a mid-price solid dark chocolate, and added a pinch of espresso powder along with the cinnamon and nutmeg A real keeper Thanks for sharing this recipe! Made for PAC Spring 2012

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Steps

1 Done	- Break the Chocolate Up Into Pieces, Put It Into a Food Processor Along With the Agave Nectar, Vanilla, Nutmeg and Cinnamon Dont Process It Yet! Just Wait.
2 Done	'- Bring the Coconut Milk Up to a Simmer on the Stove, and Then Pour It Over the Ingredients in the Food Processor.
3 Done	'- Blend Everything Together Until Smooth and Creamy, Pour Into Ramekins or Coffee Cups If That Is All You Have, and Chill For About 5 Hours Until Firm and Creamy.
4 Done	* I Am the Worlds Foremost Hater of All Things Coconut, but Coconut Milk Is Really Growing on Me. It Is Light and Fragrant and not at All Coconuty. Believe Me, in This Dessert You Cant Even Taste It!