This thick, bewitching air,
this rapturous trick of light,
this gloaming mist that wraps so swift
upon the coming night.
These gentle, dampened whispers,
these winds of sweet reprieve,
these dying breathes of summer time-
scattered autumns leaves.
These Peruvian chocolate pots de creme are as sensual a treat as you’ll ever likely encounter. Like a fine velvet and silk gown for your stomach. They are just the right side of bitter, barely sweet and wonderfully offset by the undertones of chilli.
I’ve found the flavours really sing when they’re fresh out of a good chill in the freezer but then theres something so intoxicating about warm, slightly melted chocolate. I can’t decide which ways best to enjoy them, but i’m sure you’ll come to your own conclusions.
They are full of happiness- inducing, health- giving fats and nutrients. Super easy to prepare and incredibly delightful to savour. Share with your lovers, brothers, mothers, friends or on your own. This dessert is what your senses were made for.
Dig deep and enjoy xxx
(Makes 4 ramekins worth)
- 1 1/2 ripe Avocado
- 75ml Coconut Oil, just melted
- 100ml Maple/ Agave/ Rice Syrup
- 50g raw Peruvian Cacao Powder
- 1 tsp Vanilla
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/4 tsp Cayenne Pepper
- pinch Sea Salt
- Blend all ingredients until super smooth and silky
- Divide into 4 ramekins and pop in the fridge/ freezer until ready to serve