Mexican hot chocolate pots
Makes enough for 4 large ramekins or 6 small
You know when you really fancy something naughty but then feel guilty afterwards…. No, me neither!!
Well, I discovered this great recipe. The only sugar and milk in it comes from the chocolate so the darker the chocolate, the less sugar and milk will be in the recipe. Plus, the only fat in it is from coconut milk, which is a good fat, okay!?
It’s also wheat free so is suitable for many allergy sufferers.
A great recipe to prepare ahead for your next dinner party, your guests will never know, it’s truly delicious!!
200g dark chocolate, either chunks or finely chopped
1 can full fat coconut milk
2 large free range egg yolks
¼ tsp chilli powder (or to taste)
1/8 tsp sea salt
1tsp ground cinnamon
1tbsp vanilla extract
Sliced strawberries to serve
Place the chocolate pieces in a bowl and set aside
To make the custard;
In a saucepan, add the coconut milk, egg yolks, chilli powder, cinnamon and salt. Whisk until well combined.
Heat the mixture over medium low heat, stirring constantly until it thickens and coats the back of a spoon (approx. 10-15 minutes). Do not let it boil.
When the custard is ready, remove from the heat and pour over the chopped chocolate.
Now let the mixture sit for 5 minutes.
After 5 minutes, stir the mixture gently, folding as you go. Be careful not to mix too quickly or you’ll end up with grainy chocolate.
Once the custard is smooth, add the vanilla.Divide the mixture into ramekins, cover with cling film and leave to chill for 4 hours.