Recipe: NingXia Berry Chocolate Pots

Ingredients

• 1 cup coconut milk
• 2 ounces (1 pouch) NingXia Red
• 1/4 cup NingXia Berry Syrup
• 4 ounces bittersweet chocolate, finely chopped
• Pinch of fine sea salt
• Shaved chocolate for serving (optional)

Serves 4

Instructions

1. In a small saucepan bring coconut milk, NingXia Red, and NingXia Berry Syrup to a simmer.
2. Place chopped chocolate and salt into a blender. Pour hot coconut milk mixture over the top and blend on high until the chocolate is melted and the mixture over the top and blend on high until the chocolate is melted and the mixture is smooth and slightly frothy.
3. Pour the chocolate into small tea/espresso cups or ramekins. Refigerate until set (at least 3 hours) or overnight. Serve topped with shaved chocolate if desired.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, February 2019