MEXICAN CHOCOLATE DE CRÈME

Ingredients

300g of Chocolate, melted
400ml Can of Coconut Cream
½ Tsp of Chipotle Chilli Powder
½ Tsp of ground Cinnamon
¼ Cup Maple Syrup
¼ Tsp of Vanilla Extract
¼ Tsp Sea Salt

 

Method

    1. Combine coconut cream, chipotle chilli powder, cinnamon, maple syrup, salt and vanilla extract and blend in a high speed blender until smooth.
    2. Reduce blender to low speed and gradually pour in the melted chocolate.
    3. Increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.
    4. Pour into ramekins and refrigerate until chilled, about 4 hours.
    5. Serve with ground pistachios and fresh strawberries.
    6. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying.

    For a thick, fudgy texture, eat straight out of the fridge. If you’d prefer a fluffier, mousse like texture, let sit at room temperature for about an hour before serving.


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