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Listed in: Dessert
1 cup (235 ml) light coconut milk, divided
1/4 cup (50 g) sugar
3 tablespoons (45 g) brown sugar or Sucanat
1/4 cup (30 g) high-quality cocoa
3 tablespoons (24 g) kudzu (or cornstarch, but cook it for a couple of minutes longer to dissipate the starchy taste)
1 teaspoon cinnamon
Pinch of salt
1 cup (235 ml) milk (low fat cow’s, or unsweetened chocolate almond or soy)
4 ounces (115 g) high-quality semisweet chocolate (such as Scharffen Berger, Dagoba, or Callebaut), broken into small pieces
1 1/2 teaspoons (7.5 ml) vanilla extract
Place 1/2 cup (120 ml) of the coconut milk, the sugars, cocoa, kudzu, cinnamon, and salt in a narrow bowl with high sides and blend with an immersion blender until well mixed and the thickener is dissolved (or use a regular blender). Set aside.
In a medium pan over medium heat, bring the milk and remaining 1/2 cup (120 ml) coconut milk almost to a boil (you will see the steam increasing and tiny bubbles beginning to form). When you see the milk starting to steam, stir the cold mixture and, just before the milk boils, pour the cold mixture into the hot milk in the pan and whisk until it thickens and comes to a boil. Remove the pan from the heat, stir in the semisweet chocolate and vanilla, let sit for about 30 seconds, then whisk until melted and well incorporated. Pour into 4 to 6 dessert bowls or glasses.
Serve warm or chilled.
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