Chocolate Pots De Creme

Chocolate Pots De Creme

I adapted the Food Network’s recipe for Chocolate Pots De Creme to fit my allergen needs. I love how versatile coconut milk can be. This pudding turned out incredibly creamy and rich.

1 -10 ounce Bag of Dairy Free Mini Chocolate Chips (Enjoy Life)

3 Cups of Full Fat Coconut Milk (Native Forest Unsweetened Coconut Milk-Classic)

6 Large Organic Egg Yolks

5 Tablespoons of Coconut Sugar

1/2 teaspoon of instant coffee or espresso granules (I use decaf)

1/4 teaspoon of Sea Salt

Place the chocolate in a blender. Whisk the milk, 3 cups of coconut milk, egg yolks, coconut sugar, coffee granules, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the milk mixture over the chocolate in the blender. Let it sit for about 3-4 minutes. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

For the Coconut Milk Whipped Cream: 

Two cans of Full Fat Coconut Milk (I used the Native Forest) Refrigerated for at least 2 hours

2-3 teaspoons of Coconut Sugar 

1 1/2 teaspoons of pure vanilla extract 

Open the cans of coconut milk carefully and scoop out ONLY the solid coconut at the top of each can into a mixer fitted with a whisk attachment. Mine went about 1/3 of the way into the can. (Save the coconut water for smoothies!) Turn the mixer on medium high and whip until it starts getting thick. Add the sugar and vanilla and whip until the sugar is melted, maybe one minute or less. I put leftovers in the fridge and it remained set up and hadn’t separated at all the next day when we had a second helping. This is perfect for making ahead when having guests.