Baked Chocolate Custard
This is a creamy, smooth and decadent dessert similar to a chocolate crème brulee or pannacotta. Perfect for the very occasional dessert treat when wanting to impress guests, yet still keeping things reasonably healthy.
You can use unsweetened or 90% dark chocolate instead of regular dark chocolate and sweeten the dish to taste with stevia or xylitol to reduce the sugar content should you wish. For a dairy free version, use coconut oil instead of butter and whipped coconut cream for topping instead of dairy cream.
Makes 6 portions (it can be stretched to 8 if ramekins are very small or you want smaller portions).
· 180 grams dark chocolate (chopped)
· 3 tablespoons virgin coconut oil
· 3 tablespoons unsalted butter
· 1 tsp vanilla extract/essence
· 300 ml coconut milk
· 2 large eggs
- Pre-heat oven to 150 degrees Celsius.
- Grease 6 ramekins with butter or coconut oil.
- In a double-boiler, melt the chocolate, coconut oil and butter and whisk until dissolved and blended. If using xylitol or stevia add now.
- Remove from heat and add vanilla extract and coconut milk.
- Add eggs one at a time and whisk.
- Pour mixture into the ramekins and place in a metal or glass pan.
- Pour boiling water into the pan to create a bain-marie. Careful you don’t pour water into the ramekins.
- Bake for 30 minutes on middle rack.
- Remove from the oven, cool and chill in the fridge for 2 hours before serving.
Serve with fresh whipped cream and a plump ripe strawberry.
Recipe courtesy of Primal Perks. Click here for a printable PDF of the recipe.