Mexican Chocolate Pots de Creme

Name: Mexican Chocolate Pots de Creme
Ingredients: 10 ounces unsweetened chocolate (100% cacao); 1 15 ounce can coconut cream; 1/4 cup maple syrup; 1/2 teaspoon vanilla extact; 1/4 teaspoon sea salt; 1/4 teaspoon ground chipotle; 1/2 teaspoon ground cinnamon; 2 tablespoons pistachios very finely chopped; 1/4 cup coconut whipped cream (optional)

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Servings: 4

Ingredients

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10 ounces unsweetened chocolate (100% cacao)1 15 ounce can coconut cream1/4 cup maple syrup1/2 teaspoon vanilla extact1/4 teaspoon sea salt1/4 teaspoon ground chipotle1/2 teaspoon ground cinnamon2 tablespoons pistachios very finely chopped1/4 cup coconut whipped cream (optional)

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Instructions

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Step 1

Melt the chocolate over a double boiler or in 30 second increments in the microwave.

Step 2

In a high speed blender, combine all remaining ingredients except pistachios and blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.

Step 3

Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.