Chocolate Pots de Creme

We all could use a bit of brain boosting chocolate!  But in case you have doubts, here is an article that links to an amazing amount of research.  Maybe this will encourage you to try this recipe!  It is lovely!

This is the most decadent keto/low-carb friendly chocolate mousse in existence!  The Taza organic chocolate has many uses.  Another favorite is Keto Chocolate Ambrosia.

Serves 6 or 4 very generously!

Chocolate Pots De Creme

1 (13.5 ounce) can full fat coconut milk or coconut cream (additive-free)

2 egg yolks

2.7 oz or 77 g Taza Super Dark Chocolate Discs 

pinch celtic sea salt

1 tsp. vanilla


1. Break chocolate discs into their sections and set aside

2. Place coconut milk in a medium saucepan

3. Whisk in egg yolks and salt

Heat over medium-heat 5-10 minutes, stirring constantly.  It will thicken only slightly and begin to foam around the edges.  Do not bring to a boil! Remove saucepan from heat and add vanilla and chocolate chunks and stir.

Allow the chocolate to soften slightly for 1 minute. The easiest finishing is with a stick blender right in the pan. Otherwise, transfer mixture to a blender and blend, starting slowly and gradually increasing for 30 seconds.

Divide mixture into 6 half-cup ramekins or more generous amount into 4 ramekins.

Refrigerate overnight or for 4-6 hours until thick.

Serve with a topping of fresh berries, toasted pistachios, or whatever pleases you.

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