1 cup full-fat coconut milk
1 teaspoon loose earl grey tea leaves or 1 tea bag
1 strip of lemon zest
1 strip of orange zest
2 large egg yolks
3 tablespoons coconut sugar
1/8 teaspoon sea salt
4 ounces bittersweet chocolate (at least 70%), finely chopped
Plus extra shaved bittersweet chocolate for topping
Preheat oven to 325 degrees F. Place small ramekins, ovenproof jars or small coffee cups in a shallow baking pan.
In a small saucepan, bring the coconut milk just to a simmer over medium-low heat. Add the tea leaves (or tea bag) and the strips of citrus zest; cover and let steep for at least 10 minutes or up to an hour. Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan. Bring the infused milk back to a simmer and turn off the heat. Add in the salt and chopped bittersweet chocolate, whisking until smooth.
In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.
Divide the chocolate mixture evenly among the ramekins. Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of the cups. Bake until almost set (about 25 minutes).
Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack.
Cover and chill in the fridge until set (about 2 hours) or up to 3 days.
Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots with the extra shaved chocolate and serve.
Serves 4-6 depending on the size of the ramekins.
Recipe inspired by: gourmandeinthekitchen.com