The combination of traditional chai spices - ginger, cardamom, peppercorns, and cloves - helps intensify the flavor of this Paleo pots de creme made from unsweetened chocolate.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour coconut milk into a small heavy saucepan, scraping out all of the solids. Add next five ingredients (through cloves). Bring to boiling over medium heat, stirring occasionally. Remove from heat. Cover and let stand 15 minutes.

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  • Strain milk mixture through a fine-mesh sieve into a medium bowl; discard spices. Return milk to saucepan; stir in honey. Return just to boiling. In same bowl whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Remove from heat. Add chocolate; let stand 5 minutes. Whisk until smooth. Stir in vanilla.

  • Pour chocolate mixture into 2- to 3-oz. glasses or pot de crème cups. Cover and chill at least 4 hours or until firm. If desired, top with Sweet Cashew Cream and additional chocolate.

*Tip

We recommend using Scharffen Berger 99% cacao chocolate for this recipe.

Nutrition Facts

188 calories; 16 g total fat; 12 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 82 mg cholesterol; 25 mg sodium. 14 mg potassium; 12 g carbohydrates; 2 g fiber; 8 g sugar; 3 g protein; 0 g trans fatty acid; 109 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 2 mg iron;

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