The Philly Recipe Project: Spiced Chocolate Custard Cups
The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!
A rich and creamy chocolate dessert with a hint of spice!
Not much is better than digging your spoon into a dense, chocolatey treat, and this dessert certainly covers those bases. Coconut cream helps make the texture of these individual custards super velvety, and spiced drinking chocolate made right in Philly brings the depth of flavor.
This recipe's featured ingredient is The Chocolate Alchemist Cuaima drinking chocolate. The Cuaima drinking chocolate is gently spiced with cinnamon and chilis, but Chocolate Alchemist makes 2 other flavors of drinking chocolate if you'd rather your dessert be heat-free!
Ingredients:
3 1/2 tbsp Chocolate Alchemist Cuaima drinking chocolate
1 cup coconut cream
2 tbsp cashew milk
1 1/2 tbsp cornstarch
1/8 tsp vanilla extract
1/8 tsp smoked flaky sea salt
optional for serving:
coconut whipped cream
Instructions:
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Add coconut cream to a small saucepan. Heat over low until coconut cream has melted and is steaming, then remove from heat.
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Add drinking chocolate mix to hot coconut cream and whisk until completely melted.
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Whisk cornstarch, smoked sea salt, vanilla extract, and cashew milk together in a small bowl. If chocolate begins solidifying during this process, you can re-melt over low heat. Pour into saucepan and whisk thoroughly.
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Pour evenly into 2 small dishes. Refrigerate for at least 4 hours before serving. Serve with a dollop of coconut whipped cream!
