Saturday, February 14, 2015

Easy Mexican Chili Chocolate Pot de Creme

Serves 4
2 eggs
1/4 cup raw, local honey
4 oz. chopped unsweetened chocolate
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/4 tsp. cumin
1-2 dashes ground cayenne pepper
3/4 cup canned whole fat coconut milk
1. Add all ingredients, except coconut milk to a blender and blend until smooth.
2. Heat coconut milk until hot, about one minute. Do not boil.
3. With blender running, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted and mixture is smooth and thick.
4. Pour into serving cups and refrigerate until set, at least two hour.