Read Elements For A Healthier Life Magazine Issue 09 | January 2017 - Page 57

January 2017 | ElementsForAHealthierLife.com | 57

Pots de Chocolate Cream

Pronounced: “Po de Chocolate Krehm” for clarity!

Recipe by Debra Oakland

Serves 4

1 cup of your favorite chocolate chips. They come in many flavors - I prefer organic dark chocolate chips. There are milk chocolate, peanut butter, carob, coffee chocolate chips and more.

1 egg (room temperature) - Note, I don’t always use an egg and it seems to come out just the same

2 tablespoons of a good bourbon, hazelnut liquor, or anything that tickles your taste buds to kick it up a notch or two! For non-drinkers use coffee or expresso

1/4 tsp of Pink Himalayan sea salt or salt of your choice

1 cup of whole coconut milk - use the coconut lite if you prefer to mix the two for a thinner consistency

Here comes the fun part...

Heat the coconut milk in a saucepan over medium-low heat. Don’t boil!

Put the chocolate chips, egg (if desired) and liquid into a blender. Pulse to blend ingredients.

When the coconut milk is heated close to, but just below boiling, pour into the mixture and blend until smooth.

Pour the mixture into four small serving pots, a beautiful martini glass, or a snazzy bowl. Refrigerate an hour or two until set.

When I top my dessert with coconut whip cream, some say I look like a cheshire cat, ready to pounce on a bowl of cream.

Add your fave fruit, nuts, mint, basil or dress it up with whatever brings a cheshire cat smile to your face!

Tip: it’s easy to adjust the amount of chocolate and coconut milk for consistency. It you find the Pots de Chocolate Cream too firm, next time add more coconut milk or less chocolate.

If you prefer a pudding like consistency, add more coconut milk. Feel free to add a teaspoon of

almond or peanut butter. Play around, experiment and come up with your own unique

version. If you like some texture, add a bit shredded coconut or let your

imagination go wild with possibilities!

For Your Consideration: Make a double batch and layer

with coconut or regular whip cream in a jam jar for

guests or gifts.

Enjoy