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Almond Joy POTS DE CRÈME

  • 10 oz good quality dark chocolate chips (1 bag)
  • 2 can full fat coconut milk (Extra thick)
  • 1/4c muscovado sugar
  • 2 tbsp Grand Mariner, Vanilla, or Irish Whisky
  • 1/3c tapioca starch
  • Ground Almonds or Hazelnuts, for garnish

Place chocolate, tapioca starch and whisky in a Vitamix; set aside. In a small saucepan over medium heat, combine the coconut milk, and sugar bring to a boil and let rumble for 10 minutes, whisking occasionally. Remove from heat, pour over chocolate, Set on liquid setting. Blend until smooth. Divide the creme between ramekins and place them in the Fridge. Chill in fridge for at least 4 hours to set. Top with toasted & chopped almonds or hazelnuts, or cacao nibs, if desired.

Yield: 4 4oz pots or 8 2oz pots