Chocolate coconut cream and a dry sense of humour

Léo told me that he’d been chatting to one of his teachers today and that the subject of careers had come up. Apparently he had said that he wasn’t tempted to follow in the footsteps of either of his parents, as his mother was a drug dealer and his father a lumberjack. The worst thing is, the next time I meet this teacher, I’ll obsess so much about coming across as normal and un-drug-dealerish that I’ll certainly end up doing my very best impression of a high-security psychiatric ward escapee strung out on crack cocaine.
I’m reminded of when Léo was three and had just started nursery school. He was chatting to his teacher (sensing a theme?) and told her about the day his grandmother, who was meant to be looking after him, had left him to fend for himself while she took off to her dentist appointment (!?) on her Harley Davidson.
I just hope that Léo’s teachers will continue to appreciate his sense of irony, because the day he ‘chats’ to one that takes what he says at face value, we could be in for a visit from social services…
Ingredients (makes 4-6 ramekins)
200ml coconut milk
2 eggs, beaten
120g dark chocolate, melted
75g honey
1 teaspoon vanilla extract
1 tablespoon rum (optional)
Prepare six ramekins. Heat the coconut milk until just before boiling, add the eggs, blending well. Add the chocolate, honey, vanilla extract and rum if using and continue to heat for a few minutes being sure not to let the mixture boil. Pour the mixture into the ramekins and chill in the fridge for at least four hours before eating.


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