Salted Dark Chocolate Pots de Creme with a Chili Chocolate Almond Butter Topping
This recipe was adapted from a recipe by The Pig and Quill.
Serving Size: 5-6
Ingredients for Pot de Creme:
1.5 cups high quality dark chocolate chips (I use Guittard)
1 can full fat coconut milk
1 tbsp organic honey
1 tsp pure vanilla extract
1/8 tsp salt
Flakey sea salt for topping
Instructions for Pots de Creme:
In a small saucepan, heat coconut milk on medium high heat until it starts to boil.
Combine chocolate chips with milk until it is melted. Mix well.
Combine beaten eggs, honey, salt, vanilla extract in a blender and blend until smooth, about 30 seconds. Slowly add heated chocolate coconut milk and blend until thoroughly combined.
Pour into ramekins and chill in fridge for 4-6 hours or overnight until it is solid and set. Top with almond butter topping and flakey sea salt. Enjoy!
Ingredients for Chili Chocolate Almond Butter Topping:
1 cup almond butter
A dash of cayenne pepper
2 tbsp dark chocolate chips
Instructions for Chili Chocolate Almond Butter Topping:
Combine ingredients listed for topping in a bowl. Heat in a microwave safe bowl (45-60 seconds) until chocolate is fully melted. Stir well. Top chilled pots de creme with this warm topping.