Dairy free Cream au Chocolat

I was trying to do some dieting lately. Bad idea. Very bad idea.

I realized it pretty soon as I was eating more than normal. All I could think about is food, food and food. So, I gave up. Now back to my regular diet which includes dark chocolate. I was looking for an easy dessert to make which involves chocolate of course, and stumbled upon this recipe. Just five ingredients, doesn't take much time to cook or prepare, what else do I need? Only thing I had to make it dairy free. What can replace heavy double cream and still give that smooth, rich and creamy texture to the cream au chocolat? the answer is coconut milk.

Recipe adapted from here.

Ingredients:

1 cup of coconut milk

50 gm dark chocolate

3 egg yolks

1 tbsp sugar

1 tsp vanilla extract

Method:

In a double boiler heat the coconut cream and the chocolate together and keep stirring until they are mixed uniformly. Take it out of the double boiler and let it cool for some time. In a separate bowl separate the three eggs yolks. Add a spoonful of sugar to it and whisk it for at least 5 minutes or until the mixture turns pale yellow.

Pre-heat the oven at 160 degree C. Add the eggs to the chocolate mix and add the vanilla extract and give it a very good mix. Pour the chocolate mix in to five ramekins and place them in a baking tray half filled with boiling water. Cover the baking tray with an aluminium foil and place in the middle shelf of the oven and bake for 20 minutes.

After 20 minutes in the oven take the tray out of the oven. Remove the cover and check if the puddings are set on the sides. Slowly remove the ramekins from the baking tray and let them cool on a wire rack. Be careful of the boiling hot water of the baking tray. Once the ramekins are cooled down a bit cover them again and keep them in the fridge for at least 4 hours to set. Serve chilled with some strawberries or raspberries on top or just like that.