Taking a close second to my favorite dessert, the earlier posted Flourless Chocolate Torte, Pot de Creme is a classic french dessert that is rich and smooth. It is traditionally baked in a water bath, however, this spin on the dessert, adapted from a cookbook called Colorado Cache, is by far the best I have tested.
Finish this elegant dessert with coconut whip cream and raspberries and no one will ever know how easy it was when you present it to your dinner guests.
10 oz. melted chocolate, 70% or more
6 tbsp. Kahlua
6 tbsp. fresh orange juice, strained
1/2 c. raw honey
6 egg yolks
1 1/4 c. coconut milk, canned
Melt the chocolate with the Kahlua and oj in a double boiler. The chocolate needs to be completely melted and smooth.
Meanwhile, in a food processor mix the egg yolks and the honey. Once the chocolate is melted, with food processor running, slowly add the chocolate mixture, scraping down as necessary, until the mixture is well blended. Keep the food processor running and slowly add the coconut milk until it starts to thicken and completely incorporated.
Pour into serving size bowls and refrigerate until set. Remove from fridge about 30 minutes before serving.