This is too good not to share.
Sometimes on a Friday night when Luke and I decide not to brave the rain on our bikes, we bundle up on the couch and sit down to this. With two spoons, and two chocolate mousse-addicts, this deliciously nourishing pot de crème is gone within minutes.
This recipe has a slightly higher natural sugar content than what I advise for a regular dessert, but for a treat every now and again, just enjoy it I say! For those of you who don't keep rice malt syrup in the pantry, feel free to use honey or maple syrup or nothing (if you like your chocolate dark and bitter!!).
For the dairy intolerant, just swap the pouring cream for another 100ml of coconut cream.
100ml pouring cream
100ml coconut cream
¼ cup cocoa
1 Tbsp rice malt syrup
- Beat or whisk all ingredients together until desired consistency.
- Spoon into two cups or ramekins.
- Chill to ready to serve.
- To serve, sprinkle over slivered almonds.
Feed, Nourish Value Yourself.