Chocolate Coconut Pots de Crème - Edible Santa Barbara and Wine Country
Chocolate Coconut Pots de Crème recipe combines bittersweet chocolate, coconut milk, and brandy for a rich, creamy dessert.
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Cooking tools:
- Double boiler
- Ramekin
- Fine-mesh sieve
- Measuring cup
- Oven
- Stove
- Pot
- Whisk
- Mixing bowl
- Spoon
- Baking pan
- Aluminum foil
Ingredients
- 8 egg yolks
- 10 ounces chocolate (bittersweet)
- 2 ounces chocolate (unsweetened)
- 3 cups coconut milk (full fat such as Trader Joe's organic or Aroy-D)
- ¾ cup sugar
- 1 tablespoon brandy (or vanilla extract)
- Optional: Fresh raspberries or strawberries as garnish
- Optional: Whipped cream
- Optional: Toasted coconut
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