Choco cream dessert
for 4 servings
500 ml Ecomil coconut milk
55gr maple syrup
15 gr cornstarch (or arrow root for a paleo version)
70 gr vegan dark chocolate
10 g sugar-free cocoa powder
Crush the chocolate, place it in a bowl and keep it for later
In a second bowl, mix all the other ingredients.
Heat a saucepan. Once hot, pour in the mixture and mix continuously with a whisk for 4/5 minutes until the mixture thickens.
Pour the mixture over the chocolate and whisk gently until it melts.
Place the mixture in ramekins and store them in a cool place.
– for a chocolate “Danette” version, 2 hours of rest will be enough
– for a more formal version, let them cool overnight. Take them out at room temperature 20 minutes before eating them
Just before serving, decorate the creams with your favourite toppings (fruit, granola, maple syrup, oilseed butter, etc.).
They can be stored easily in the refrigerator for three days.
Thank you Amelie for this recipe
Find more recipe in her instagram account: @amelie.equilibre.et.saveurs