6 ounces (70% cocoa) dark chocolate of your choice
5 ounces heavy cream
3 ounces whole milk
½ teaspoon vanilla extract
½ teaspoon allspice
1 raw egg
Instructions:
Crush the chocolate in your food processor, then let it rest.
Heat the cream and milk until almost boiling, then pour it into the food processor while it is resting. Let stand for 30 seconds. Add the vanilla and allspice through the funnel, then blend for 30 seconds. Crack the egg down the funnel and process for another 45 seconds.
Pour into your chosen cups, and let them sit in the refrigerator overnight. At the very least, let them chill for 6-8 hours. Serve with freshly-whipped, slightly-sweetened cream.
Vegan version:
Ingredients:
165 g dark chocolate
300 g ripe avocado (2 large – up to 400 g)
15 g cocoa powder (2 tablespoons)
10 mls vanilla (2 teaspoons)
60 g maple syrup (3 tablespoons)
160 g coconut cream
Instructions:
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes before eating. Keep chilled and consume within three days.
TASTE BEFORE REFRIGERATING – you may choose to add more cocoa or more maple syrup.
