This is the world’s best dessert. I think I’ve been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen.

More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination…until now.

It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it.

And the recipe couldn’t be easier.

Chocolate Pots de Creme – makes 4 servings
1  14 ounce can of full fat coconut milk
5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (EDIT – I’m working on the amount of chocolate, I think there needs to be more than 5oz to create the firm, mousse like texture I’m going for. I’ll update soon!)
2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.

* I am the world’s foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty.  Believe me, in this dessert you can’t even taste it!