With all the hype about how good dark chocolate is for you, I don’t know if Dark Chocolate Custard is quite as healthy, but I’m still going to indulge and feel good about it! Serves 6 Total Time: 37 minutes
1 cup dark chocolate, 85% cocoa broken into pieces
1 cup coconut milk
1 cup heavy cream
4 lg egg yolks
3 tablespoons sugar
1 tablespoon vanilla extract
Preheat the oven to 350F. In a medium saucepan add in the coconut milk, heavy cream and sugar; bring to boil. Add in the chocolate and whisk until melted. In a bowl add the egg yolks, then while continuously whisking gradually add in the chocolate mixture. Once incorporated return the chocolate mixture to the pan and continue to whisk. Cook 1 minute then remove from heat.
In 6 ramekins spray with a nonstick coconut oil cooking spray and pour in the chocolate mixture. Set the ramekins in a oven-safe pan and add enough water to cover halfway up the side of the ramekins. Do not over fill with water. Bake 25 minutes. Remove ramekins to a rack to cool. Serve with your favorite toppings, such as a dollop of whipped cream and a sliced strawberry 🍓 (pictured) Yum Yum!