Rachel Addison

Rachel Addison

Orange Infused Chocolate Pots

Ingredients

  • 6 oz. bittersweet chocolate, finely chopped
  • 1 cup coconut milk
  • 1 tablespoon coconut oil 2 tablespoons coconut sugar
  • Pinch of sea salt
  • 2 large eggs, room temperature
  • 2 tablespoons orange juice, freshly squeezed
  • 4 drops Orange Vitality™ essential oil
  • Additional chocolate, shaved (for garnish)

Instructions

  1. Place the chopped chocolate in a blender.
  2. Combine eggs, orange juice, and Orange Vitality essential oil in a small dish. Set aside.
  3. In a saucepan, combine the coconut milk, coconut oil, coconut sugar, and salt. Heat over medium-low heat, whisking continually, until the mixture reaches a simmer.
  4. Immediately pour the coconut milk mixture over the chocolate in the blender and blend on high until combined.
  5. As the blender runs, pour the egg mixture through the hole in the top of the blender. Continue blending until creamy and smooth.
  6. Divide the chocolate mixture between four ramekins or small cups and refrigerate until set, about 2 hours.
  7. Serve cold with shaved chocolate on top, if desired.

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