Chocolate Pot de Creme + Rosewater Cream + Cabernet Fig


Chocolate Pot de Creme:

  • 12 oz quality dark chocolate
  • 3 g agar agar
  • 1 cup coconut milk
  • ¼ cup agave
  • 1 tsp vanilla

Mix agar agar, coconut milk, agave, and vanilla in small pot and let sit for 15 minutes. Bring to a boil and remove from heat. Add chocolate

Pour into ramekins and let chill in the refrigerator for at least 4 hours until solidified.

Rosewater Cream:

  • ½ cup coconut milk
  • 1 tsp sugar
  • ½ tsp vanilla
  • 1 tbsp rosewater


Mix ingredients until sugar has dissolved

Cabernet Fig:

  • 6 oz dried figs
  • 1 cup cabernet wine

Cut figs into small dice. Place in a glass container with the wine and let sit overnight or at least 6 hours until the figs have absorbed the wine.