4 oz organic 100% cocao unsweetened chocolate bar, finely chopped
1 can full-fat coconut milk
2 large egg yolks
2 oz fresh mint leaves, chopped
3 oz raw honey (or your choice of sweetener)
1 Tablespoon vanilla extract
1/4 teaspoon sea salt
A couple drops of peppermint oil (optional for extra mintyness)
1. Finely chop chocolate, place in a bowl and set aside.
2. In a saucepan, combine coconut milk and chopped mint leaves. Simmer (do not boil!) for about 10 minutes, or until the mint leaves have released their flavor. Strain out mint leaves.
3. Whisk eggs yolks in a bowl and add about a tablespoon of the hot coconut milk. Mix well. Slowly add remaining coconut milk to egg until fully incorporated.
4. Combine coconut milk/egg mixture with raw honey and sea salt back into the saucepan. Heat at low/medium heat (do not boil), stirring constantly until it forms a smooth custard and coats the back of a spoon (about 12 min). It should reach a final temperature of 175 degrees. Remove from heat.
5. Set a fine-mesh strainer (or cheesecloth) over the bowl of chopped chocolate. Pour the custard through the strainer to remove any lumps. Let the hot custard sit on top of the chocolate for about 5 minutes or so. You want the chocolate to get warm and melty before you mix them together.
6. After the 5 minutes is up, with a spatula, slowly and gently mix the two together. A slow mix is essential to a stable emulsion. Once you’ve got a smooth mixture, stir in the vanilla extract.
7. Pour custard into 2 oz ramekins or cups (I used espresso cups). Let come to room temperature and then cover with plastic wrap. Place pots de creme in the refrigerator to set-up for at least 4 hours. I find that 24 hours gives a richer texture.
8. When ready to serve, remove from fridge and let sit at room temp for about 10 minutes. Optionally top with whipped coconut cream and fresh mint leaves.