Thursday, August 26, 2010

Chocolate Pots

chocolate-pots& raspberries



1  14 ounce can of full fat coconut milk
5 ounces dark chocolate

2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg



- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.

Decorate with fresh raspberries.

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