What is it like?
- Extra dark
2-4 servings; time to prepare: 15 minutes active, 2 hours passive
1 oz unsweetened ghirardelli 100% cocoa chocolate, chopped into pieces
1/4 cup coconut sugar
1/8 tsp salt, optional
1/4 cup + 1 Tbsp coconut milk
2 eggs yolks (for vegan substitute 1 tbsp coconut oil for richness)
1 can coconut cream, chilled solids
1 tbsp honey (for vegan subsitute agave or preferred sweetner)
optional 1/2 tsp orange extract
optional 2 tsp Grand Marnier or triple sec
Place first four ingredients in a measuring cup and microwave for 30 seconds (or you can place them in a small sauce pan over low heat). Mix the ingredients thoroughly with a small whisk and if the mixture is only warm, heat for another 30 seconds and mix with a whisk. (If your chocolate pieces are thick they may need to sit for a couple of minutes to melt.) Thoroughly whisk the egg yolks (or vegan option), and then while whisking the egg yolks, slowly pour about half the chocolate mixture into the egg yolks stirring the whole time. Then return the mixture to the measuring cup and whisk to incorporate. Pour chocolate into 2-4 serving dishes and refrigerate.
Remove coconut solid from can, leaving behind the clear liquid at the bottom. Place in deep bowl and mix with beaters starting on low then moving to high until soft or stiff peaks form, whichever you prefer (it will harden in the fridge). Turn beaters off and the rest of the ingredients. With the beaters on high give the coconut cream a quick whip, just enough to incorporate the ingredients. Place whipped cream in fridge until ready to use.
I love strawberries, so it is hard to believe, but I actually prefer this recipe without an fruit, but add some in if you like!