9ouncesdairy free dark chocolate, chopped (1 ½ cups) or good quality chocolate chips
1teaspoonpure vanilla extract
1large egg, lightly beaten
Berries for garnish if desired
Instructions
Bring 2 inches of water to a simmer in large saucepan. Turn the heat to low and keep the water at barely a simmer.
Shake the can of coconut milk well and pour into a heatproof mixing bowl that will fit over the saucepan without the bottom touching the simmering water. Add the chocolate and place over the sauce pan. Melt the chocolate, stirring it a few times. Once the chocolate has melted, whisk in the vanilla and then the egg. Continue whisking over the heat until the mixture is smooth.
Pour the mixture (I like to transfer the mixture into a pitcher or spouted measuring cup for easy pouring) into 6 small tea or cappuccino cups or ramekins and chill for 3 hours. Can be made a day ahead.