Serving information: This recipe fills 3 ramekins. It is easily doubled.
INGREDIENTS
1/2 cup organic whipping cream
1/2 cup unsweetened almond milk
1/4 cup Kerry Gold butter
2 oz. high-quality, unsweetened chocolate bar (Ghirardelli), chopped (lower quality chocolate will not work)
2 Tbsp cocoa powder
1/4 cup powdered Swerve
1/2 tsp. espresso powder, optional (brings out the chocolate flavor)
2 large pastured eggs, room temperature
1 tsp grass-fed gelatin or regular Knox gelatin if you can’t get it
PEPPERMINT CREAM
1 cup organic heavy cream
1/4 tsp pure peppermint extract
2-3 tsp Swerve, Lakanto monkfruit or drops of liquid stevia – all to taste
Start with less, taste and add more to your liking.
INSTRUCTIONS
In a small pan, combine cream, almond milk and butter. Bring to a full boil, then remove from heat.
In a food processor/blender, combine unsweetened chocolate, cocoa powder, Swerve and espresso powder. Pulse a few times to combine. Add scalded cream mixture and blend until smooth.
Crack eggs into a small bowl, then quickly add to the mixture and blend until smooth. Pour into dessert cups and chill at least one hour.
