Recipes

Recipe: Mexican cocoa paleo recipe for Valentine’s day

Hey guys! happy love day, here is a paleo heart and mouth melting recipe for Valentines. Inspired in my born country. A valentines day cannot pass by without a spicy chili chocolate. Try out this yummy recipe from paleo chef Michelle Tam, who was called from New York Times the Martha Stewart of paleo.

MEXICAN COCOA PALEO RECIPE BY NOMNOM

Photos by Nom Nom

Ingredients for the cacao

 Dark chocolate (70% cacao or higher), finely chopped

400g can full-fat coconut milk

2 large egg yolks

⅛ – ¼ teaspoon ancho chile powder

⅛ teaspoon kosher salt

1 cinnamon stick

1 tablespoon vanilla extract

Ingredients for the whipped topping

400g can full-fat coconut milk, chilled overnight in the refrigerator

Coconut sugar

1 tablespoon ground cinnamon

Directions

Place the chocolate in a medium bowl and set aside. In a medium saucepan, add a can of coconut milk, a couple of egg yolks,ancho chile powder and kosher salt. Whisk until thoroughly combined, and then drop in the cinnamon stick. Heat the mixture over medium-low heat, stirring constantly,until it thickens and forms a smooth custard that coats the back of a spoon (about 10 to 15 minutes).Watch the custard like a hawk – you don’t want to overcook it. Remember: Steaming is good, but simmering and boiling are bad. make sure the final temperature is about 80°C.

When the custard is ready, take the pot off the heat, and fish out the cinnamon stick. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits. Let the chocolate and custard mixture sit undisturbed for 5 minutes. Set a timer, Staring at the chocolatey goodness is just going to drive you bonkers. When your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you’ll end up with grainy chocolate.

Steady, slow stirring is essential for ensuring a stable emulsion. Once you’ve achieved a smooth mixture, stir in the vanilla extract. Divide the mixture evenly into eight 60g espresso cups. and cool to room temperature. Cover the cups with plastic wrap and let ‘em chill and firm up in the fridge for at least 4 hours. When you’re ready to serve, remove the cups from the fridge. along with the chilled can of coconut milk. Remove the lid and carefully spoon out the thick layer of solidified coconut cream on the top. Toss the cream into a chilled bowl and coconut sugar. Whip it. Spoon a dollop of the whipped coconut cream onto each cup – or if you’re feeling fancy, use a pastry bag to pipe the cream on top. Dust with a shower of cinnamon. grab a spoon, and dig in.

Read the original recipe here.

Happy Valentine’s day from Live Healthily Ever After! Celebrate it with this paleo mexican cocoa recipe and let me know how it went 😉

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