Servings 0
Ingredients
- 6 oz 70% bittersweet chocolate
- 2 large eggs
- 10 drops drops liquid stevia extract (vanilla cream or plain)
- 1 tsp pure vanilla extract
- Pinch of salt
- 1 cup coconut milk (8 oz)
Instructions
- Chop chocolate into small pieces. Using a long serrated bread knife or a heavy chef’s knife makes it easy. Place chopped chocolate into the bowl of a food processor. Process until very fine. Add the eggs, stevia, vanilla, and salt. Process for a few more seconds.
- In a small pan over medium heat, bring the coconut milk to a boil. When it boils, remove from the heat.
- Start the food processor, and slowly pour the hot milk through the feed tube. Process pudding until smooth.
- Pour the hot liquid chocolate equally into six 2-ounce ramekins, dishes, or cups. Refrigerate until chilled and set, about 2 hours.