‘Tis the season for indulgences.
And as you may know, I lovelovelove chocolate. And there’s no way I would go the entire month of December without any chocolaty treats. So I’m here to tell you, that you can have your cake and eat it too.
The first recipe is my version of a chocolate pot de crème. It’s rich, not to sweet and always looks beautiful at a dinner party.
My chocolate covered mandarin oranges are super easy, super quick to make and perfect to putout for snacking during a holiday party.
And the third recipe is my take on the Starbucks Cranberry Bliss Bar. Please note- the only bar I liked was the original one from years ago that had a shortbread base, not the cake one.
Chocolate Pots de Crème
- 1 1/4 cups coconut milk
- 100g dark chocolate (70% or higher) finely chopped
- 1/4 cup coconut sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Preheat oven to 325 degrees. Bring the coconut milk to a simmer in a small saucepan. Remove from heat; add chocolate and coconut sugar. Let stand 5 minutes.
In a large bowl, stir together eggs, vanilla, and salt. Stir chocolate mixture until smooth and gradually add to egg mixture.
Place 4 large custard cups or ramekins in a shallow roasting pan, and divide chocolate mixture among them. Poor enough hot water into the pan to come halfway up the sides of the cups.
Bake until custards are almost set in the centre, about 30 minutes. Remove from the oven and cool. Refrigerate until well chilled, at least 3 hours or overnight.
Chocolate Covered Mandarin Oranges
- 5 mandarin oranges
- 120 gm dark chocolate (finely chopped)
- 1 teaspoon coconut oil
- sea salt
Line a baking sheet with parchment paper.
Peel and segment the mandarin oranges and set aside.
Over a double boiler melt the chocolate. Remove from heat ans stir in coconut oil.
Dip the orange segments in chocolate and place on baking sheet.
Sprinkle with sea salt before the chocolate sets.
Set the baking sheet aside until the chocolate hardens. Store in the refrigerator up to 2 days. (If they last that long!)
Cranberry bliss bars
- 2 cups almond flour
- 1 cup chestnut flour
- 1/4 butter or coconut oil
- 2 teaspoons pure vanilla extract
- 1 1/2 tablespoons almond milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground ginger
- 1/4 cup dried cranberries
- 225 gm goat cheese
- 1/4 raw honey
- 1/2 cup “white chocolate” (recipe below)
- 2 teaspoons orange zest
- 1/4 cup dried cranberries
- 3/4 cup cocoa butter
- 1 teaspoon maple syrup
- pinch of seasalt
Preheat the oven to 350F / 180C
Place all ingredients (except for cranberries) in a bowl. With your mixer on low, mix until ingredients come together and form a dough. Fold in cranberries.
Press the dough into a 9×9 baking dish. Bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare frosting.
Over a double boiler melt the cocoa butter. Remove from heat. Stir in the maple syrup and salt.
In a large bowl, use an electric mixer to beat the goat cheese, honey and orange zest until well-blended. Gradually add 1/2 cup of melted white chocolate; mix until blended.
Frost the base. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Refrigerate until the chocolate is set. Cut into triangles before serving. (These bars taste better chilled)