Tunisian Dark Chocolate Tagine
A rich and exotic dessert inspired by North African cuisine, featuring a dense, dark chocolate tagine.
Ingredients
- ●250g Dark Chocolatehigh-quality, 70% cocoa solids
- ●1 cup Tunisian Dumsmall, round pastry shells
- ●1 can Coconut Milkfull-fat, unsweetened
- ●1 cup Granulated Sugarorganic, fair-trade
- ●2 tbsp Unsalted Buttersoftened, European-style
- ●pinch SaltMaldon sea salt or similar
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium saucepan, combine coconut milk, sugar, and butter. Heat over medium heat, stirring occasionally.
- 3
Bring the mixture to a simmer and cook for 5 minutes, or until slightly thickened.
- 4
Remove the saucepan from the heat and stir in the dark chocolate until melted and smooth.
- 5
Allow the chocolate mixture to cool to room temperature.
- 6
Once cooled, stir in the Tunisian dum pastry shells.
- 7
Transfer the chocolate mixture to a 9x9-inch baking dish and smooth the top.
- 8
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Remove from the oven and sprinkle with a pinch of salt.
- 10
Allow the tagine to cool to room temperature before serving.