Ingredients:
- 1 Ghirardelli 100% Cacao Unsweetened Baking Bar (or 4 oz of 72% Cacao or greater dark chocolate)
- 4 tbsp agave nectar
- 2-3 tbsp pure vanilla extract
- 3 tbsp brown sugar
- 3 large eggs
- 2 cups buttermilk (try Trader Joe's lowfat buttermilk)
- Heat buttermilk in a medium sized saucepan for 3-5 minutes, stirring frequently (don't worry if the milk seperates)
- Beat the three eggs until slightly frothy
- Add agave to the egg mix
- Add the egg mixture to the buttermilk and stir constantly for at least 4-5 minutes; keep the mixture over low-medium heat
- Once the mixture thickens, remove from heat and allow to cool for 4-5 minutes
- Stir in chocolate and sugar (you can omit the sugar and just up the agave)
- NOTE: because the recipe uses buttermilk instead of cream, the mixture may look somewhat lumpy - utilize a hand blender to quickly stir and create a more homogeneous mixture
- Pour mixture into a mixing bowl (stainless steel is best)
- Add in vanilla extract
- Set mixture aside to cool for 3-5 minutes
- Allow mixture to set in the fridge for at least three to four hours
- Serve plain or with a garnish (try a dollop of whipped cream, mint, and berries)
No comments:
Post a Comment