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Gluten-Free Chocolate Pots

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Dessert: Gluten-Free Chocolate Pots

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Caster sugar - 2/3 cup

Cornstarch

2 tbsps

Kosher salt

1/8 tsp

Whole milk

3 cups

Egg yolks

4 large

Pure vanilla extract

½ tsp

Bittersweet chocolate

6 oz, roughly chopped

Unsweetened cocoa powder

½ tsp

Berries

optional

Fresh mint - optional

Add sugar, starch, salt and 1/3 cup milk into a medium saucepan. Stir until smooth. Add yolks and the rest of the milk, stir well.
Over medium low heat, cook the mixture until thickened, stirring constantly with a spatula (about 12 minutes). Do NOT bring to boil! Remove from heat.
Stir in vanilla extract and bittersweet chocolate until the chocolate is melted. Mix well until smooth. Divide the mixture between 8 glasses or teacups, cover and refrigerate for at least 2 hours (up to 2 days). Serve sprinkled with cocoa powder and/or decorated with berries and a couple of mint leaves, if desired.

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