Adapted from recipe by Gayle Pirie and John Clark of Foreign Cinema, SF.
Prep Time: 40min
Cook Time: 25-30min
3 oz 100% cocoa bar, such as Ghiradelli, broken into pieces
1 ¼ cup lite coconut milk
3 large egg yolks
1/3 cup plus 2 TBS Xylitol, such as DFH’s Xylitol
Raspberries and mint, for garnish, if desired
Preheat oven to 350 F and place 6 ramekins in a deep baking dish or roasting pan.
In a double boiler, slowly melt cocoa until just smooth. Microwave lite coconut milk for 30 seconds and slowly add to cocoa, stirring continually until blended thoroughly. Set aside mixture to cool slightly.
In a glass bowl, gently combine egg yolks and Xylitol with a wooden spoon until well combined. Mix gently to avoid making bubbles that will be hard to settle. Also, do your best to limit presence of egg white.
Slowly pour the chocolate mixture into the egg yolk-xylitol mixture, stirring constantly yet gently. Pour through a fine mesh sieve into a large (3+cup) measuring cup. Then pour chocolate mixture into the ramekins (about 1/3 cup each). With a toothpick, pop any air bubbles.
Fill the baking dish with hot water to about halfway up the sides of the ramekins. (If water is not hot, add additional baking time.) Bake until the creams are firm at the edges but still quiver in the center when gently shaken, about 25 minutes.
Remove the baking dish from the oven and immediately remove the ramekins to a wire rack to cool. (Tip: wrap rubber bands around the ends of metal tongs to make this easier.) Allow to cool completely, then refrigerate for at least 2 hours or overnight to set. Can be made up to 3 days in advance.
Serve topped with raspberries and a sprig of mint.
This dessert is a special treat. While it contains antioxidant rich cocoa, nutritious coconut fat and Xylitol (said to be anti-bacterial and healthy for your teeth), enjoy it on occasion.