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no-milk no-cream chocolate pots de creme

March 21, 2013

1 cup light coconut milk (or half & half)
9 oz semisweet or bittersweet chocolate chips
2 eggs
1 tsp vanilla
1 heaping tsp ground cinnamon
generous 1/2 tsp chili powder
flaky or chunky sea salt
extra chopped chocolate for serving (optional)

In a small saucepan, scald coconut milk (i.e., heat just to the edge of boiling). Combine chocolate chips, eggs, vanilla and spices in a blender and blend until smooth, about 30 seconds. Slowly add scaled milk and blend until thoroughly combined.

Pour mixture into demitasse cups (you’ll get about 8) or ramekins (you’ll get about 5), cover and chill 4-6 hours — or overnight — until set.

Top with sea salt and chocolate and serve.

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