3 cups cold unsweetened coconut milk (may substitute soy or almond milk)
3 tsps. unflavored powdered gelatin
6 oz. bittersweet chocolate, grated
1/4 cup brown sugar, plus 3 Tbsp. brown sugar for browning
1 tsp. margarine
Place 1/4 cup of the cold milk in a small bowl. Sprinkle the gelatin on top and let stand for about five minutes, until it’s soft.
Meanwhile in a medium saucepan, bring the rest of the milk and the brown sugar to a simmer. Do not boil. Remove from heat and stir in softened gelatin until completely dissolved.
While the milk is still warm, add the grated chocolate until it is melted and free of lumps. Strain mixture into a quart-sized liquid measuring cup.
Place 6 small ramekins on a sheet tray and divide the mixture among them. Chill until set, 4-6 hours. For best results, chill overnight.
Before serving, place remaining 3 Tbsps. of brown sugar and 1 tsp. of margarine in a small sauté pan. Cook on medium heat until melted and large bubbles appear. Allow to cool to room temperature and pour on top of the cold cremes.
Yield: 6 servings
Per serving: 228.6 calories, 14.1g total fat, 4.3g protein, 23.9g carbohydrate, 1.9g dietary fiber, 0g cholesterol, 32.6mg sodium, 234mg calcium