Easy Salted Mayan Chocolate Pots de Crème

Easy Salted Mayan Chocolate Pots de Crème

Inspired and adapted from TheWickedSpatula

Ingredients

Serves 6

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

4 egg yolks

4 tablespoons maple syrup

Pinch of sea salt

Pinch of ground nutmeg

Pinch of cayenne pepper

1 cinnamon stick

7 oz / 198 gr dark chocolate, chopped

1 tablespoon vanilla extract

Crushed pistachios, whipped coconut cream, chocolate shavings, etc.

Directions

In a large heavy-bottomed pot, whisk together egg yolks, coconut milk, maple syrup, salt, nutmeg, and cayenne pepper. Add cinnamon stick.

Place over medium-low heat and bring to a very gently steam while whisking constantly. Do not let it boil and stir constantly to prevent curdling.

When the mixture has thickened enough to coat the back of a spoon — about 10 to 12 minutes — remove from the heat. Remove cinnamon sticks.

Place chopped chocolate in a glass bowl and pour hot mixture over it. Let sit a couple of minutes and then whisk vigorously for a minute or two to emulsify completely..

Pour into jars or glasses and chill in the refrigerator until set, about 2 hours.

Serve topped with whipped coconut cream, crushed pistachios, chocolate shavings or any other fun topping of your choice.