Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Monday, November 25, 2013

Chocolate Paleo Pots de Creme

These are quite delicious, with a creamy texture and a deep chocolate flavor. My guests described a note of brandy, which must have been a result of the melding of flavors from the maple, coconut and chocolate.

I have transitioned away from strict GAPS, but I am still striving for a grain-free lifestyle, as it helps me to feel better in general. My approach these days is Primal/Paleo, with the addition or subtraction of fermented dairy, as my body and the seasons allow. (When my seasonal allergies get worse, I have a harder time with dairy in general.) I use maple syrup more often than honey right now, but I think this recipe would work and taste delicious with blackberry honey, if that's your preferred sugar.

My guests also suggested that this would make an excellent frosting or filling for a cake.

I created this recipe with inspiration from The Food Network. 

Ingredients

6 ounces unsweetened chocolate, chopped (I used Dagoba)
1 3/4 cups full fat coconut milk (I used a 13.5 fl. oz. can)
1 cup maple syrup
6 large egg yolks
1/4 teaspoon salt (I used a few grinds of Himalayan pink salt)
1 tsp. vanilla extract (I just used a dash from the bottle)

Method

Place the chopped chocolate in a blender. Whisk the coconut milk, egg yolks, maple syrup and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 10 minutes. (I started on a lower temperature to avoid sticking.)

Immediately pour the coconut milk/egg mixture over the chocolate in the blender. Add vanilla. Cover and hold the lid with a thick kitchen towel (to avoid getting burned by steam or escaping liquid) blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, at least 2 hours. I made these two days ahead of time, and they were still divine.

Note: The photo above is before refrigeration. The dessert, when served, will not be so glossy.

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