This recipe is a revelation! By combining literally just TWO ingredients you can create incredible chocolate pots de creme that are dairy-free and egg-free! This recipe came from my dear friend Matt Flores, who has been the chef at many of the workshops that I have hosted. He learned of this mind-blowing dessert from a colleague when he worked for a catering company and was gracious enough to let me share the recipe on my blog! I mean, once you read the process you will realize that it is probably the easiest recipe in the world. But none the less, I am grateful that he imparted the greatness of these two ingredient chocolate pots de creme for me to share with all of you!
If you are not familiar with pots de creme (pronounced: poh-de-crem), they are essentially rich, thick, custard-like puddings. A chocolate pot de creme is traditionally made with heavy cream, milk, egg yolks, chocolate, and sugar. The process of making them involves preparing a custard that gets baked in small ramekins in a hot water bath in the oven, far from quick & easy. These two ingredient chocolate pots de creme, however, are the complete opposite of a traditional pot de creme but are insanely delicious!
You simply heat coconut cream until it is steaming and then whisk in the chocolate of your choice until the mixture is well combined. When it comes to the chocolate I have found that using anything from a chocolate bar to chocolate chips works perfectly fine. We tend to use a 55%-70% chocolate depending on how dark and sweet we want the final pots de creme to be. If you like your desserts lightly sweetened then lean toward 70% chocolate. Personally, 55% chocolate is my favorite to use for this recipe :)
Once you have poured the mixture into your vessels of choice, you allow them to cool completely at room temperature. Finally, you cover them and refrigerate for a minimum of 4 hours which allows them to set and voila! You have the simplest, rich, perfectly sweet chocolate pots de creme in the world! You can totally eat them as is from the refrigerator, or you can top them off with some whipped cream (use coconut cream for dairy free). Garnish with a dusting of finely chopped chocolate if you want to be fancy! (fresh raspberries are my favorite topping when they are in season!)
And there you have it! One of my very favorite recipes that I love to keep on hand for when those chocolate cravings strike! I would love to hear what you think of these two ingredient chocolate pots de creme if you make them <3
TWO INGREDIENT CHOCOLATE POTS DE CREME
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- *FOR THE POTS DE CREME:
- (2) 14 oz cans of full fat coconut milk, chilled
- 5 oz. chocolate – dairy free chocolate bar, chocolate chunks or chocolate chips, preferably 55-70% cocoa
- *FOR THE GARNISH:
- (1) 14 oz. can of full fat coconut milk, chilled
- 1 oz. of a chocolate bar, finely chopped
Instructions
- Scoop out the just the coconut cream from the top of each can (the two cans should yield approximately 14 oz. of coconut cream) into a medium saucepan – (you can reserve the remaining coconut liquid for a different use)
- Heat the coconut cream over medium heat until it is steaming, but not boiling
- While you wait for the coconut cream to steam, prepare your chocolate. If you are using a chocolate bar, finely chop it. If you are using chocolate chips or chunks, simply measure out 5 ounces.
- Once the coconut cream is steaming, turn off the heat and whisk in the chocolate. Continue to whisk until the chocolate and coconut cream are well combined.
- Pour the mixture into 4 small, heat-proof vessels (I used this glassware). I prefer to portion this amount of chocolate cream into 1/2 cup servings.
- Allow the chocolate pots de creme to completely cool to room temperature before covering and chilling in the refrigerator.
- The pots de creme need to chill for at least 4 hours to fully set. They can be stored in the refrigerator for up to 5 days.
- You can serve as is straight from the refrigerator. To garnish with whipped coconut cream, simply remove the coconut cream from a chilled can of full-fat coconut milk and whip for 5 minutes (you can add 1 tsp vanilla extract and 2 tbsp of powdered sugar if desired). Add a scoop of the whipped coconut cream to each vessel and then sprinkle with chopped chocolate to garnish (fresh raspberries are lovely addition as well!)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
TWO INGREDIENT CHOCOLATE POTS DE CREME
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- *FOR THE POTS DE CREME:
- (2) 14 oz cans of full fat coconut milk, chilled
- 5 oz. chocolate – dairy free chocolate bar, chocolate chunks or chocolate chips, preferably 55-70% cocoa
- *FOR THE GARNISH:
- (1) 14 oz. can of full fat coconut milk, chilled
- 1 oz. of a chocolate bar, finely chopped
Instructions
- Scoop out the just the coconut cream from the top of each can (the two cans should yield approximately 14 oz. of coconut cream) into a medium saucepan – (you can reserve the remaining coconut liquid for a different use)
- Heat the coconut cream over medium heat until it is steaming, but not boiling
- While you wait for the coconut cream to steam, prepare your chocolate. If you are using a chocolate bar, finely chop it. If you are using chocolate chips or chunks, simply measure out 5 ounces.
- Once the coconut cream is steaming, turn off the heat and whisk in the chocolate. Continue to whisk until the chocolate and coconut cream are well combined.
- Pour the mixture into 4 small, heat-proof vessels (I used this glassware). I prefer to portion this amount of chocolate cream into 1/2 cup servings.
- Allow the chocolate pots de creme to completely cool to room temperature before covering and chilling in the refrigerator.
- The pots de creme need to chill for at least 4 hours to fully set. They can be stored in the refrigerator for up to 5 days.
- You can serve as is straight from the refrigerator. To garnish with whipped coconut cream, simply remove the coconut cream from a chilled can of full-fat coconut milk and whip for 5 minutes (you can add 1 tsp vanilla extract and 2 tbsp of powdered sugar if desired). Add a scoop of the whipped coconut cream to each vessel and then sprinkle with chopped chocolate to garnish (fresh raspberries are lovely addition as well!)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
To see a more elevated version of this recipe that we served at the first photography workshop that I hosted a couple of years ago click here!
Drop dead gorgeous images — per usual!!
Thank you SO much! I really appreciate that!
How do you make the whipped cream? Do you use another can of coconut cream?
Yes! You simply scoop out the cream from another chilled can of full-fat coconut milk and whip it until it is light and fluffy (about 5 minutes). You can add a bit of vanilla extract & powdered sugar if desired! I was totally going to put this in the recipe notes and forgot to, so thank you for bringing this to my attention!
Just made this recipe for the fam and it was SO good. I have a huge sweet tooth and am always happy to try out a dessert that’s on the “healthier” side. Will be adding this to the rotation.
Oh yay! This makes me SO happy! Thank you for stopping by to let me know! ;)
First off the photos are absolutely STUNNING and unreal AMAZING!!!
thank you SO much!
The Way that you Styled and Composed them is just gorgeously EPIC!!
aw thanks!
2nd off, we have already made these TWICE!! they are THE EASIEST recipe EVER!!!
3rd off, i have eaten like 7 of them, they are just SO creamy and velvety and delicious, i can NOT believe they are vegan, actually NOONE in my family can believe that they are vegan!!! THANK YOU THANK YOU THANK YOU!!!
haha! That makes me so happy! You are so welcome!
Ahhh, i almost forgot, that pottery is SERIOUSLY next level beautiful, CONGRATS on show casing it so beautifully!!
thank you so much! My buddy Matt did such a great job on these ceramics!
Question on the waiting for the pots to cool to room temp before moving to fridge – is that because the hot creme going right into the cold fridge may damage the vessel, or some other reason like reducing bubbles? What’s the risk of moving straight to fridge without cooling first?
I have found that the centers do not set well when you put them straight in the refrigerator and that condensation builds up when you put the hot creme into the cold fridge!
I saw this demonstrated on Insta gram and it look so easy I thought I’d make is for dessert on Sunday.
Not only was it easy, it was delicious 😋.
I highly recommend this recipe.
Thank you
Thank you SO much for taking the time to stop by the blog and share your experience! I am so happy that they were a hit!
Creamy chocolate and mousses are some of my favs. Gorgeous lighting in these pics too, Bella. So dreamy
Thank you so much Joanne!
We made these the other night, and they were seriously so delicious! I am excited to try them with a chocolate closer to the 55%, what we had on had was super dark, but they were still insanely delicious. And…best part, we saw the recipe and made the recipe, no need to go to the store :)
Thanks for sharing!
Oh yay! I am SO happy that the pots de cremes were a hit! I greatly prefer them with 55% myself, but have used darker chocolate and enjoyed them all the same!
these pictures are amazing! these would be so perfect for a date night in, can’t wait to try 😛
thank you so much! I agree with you! I hope you enjoy them <3
Do these have a strong coconut flavor? My husband is not a coconut fan.
Hello Kathleen :) not in my opinion – they taste like chocolate mousse, the coconut is not really detectable…I hope you and your hubby enjoy them!
Have you ever tried them with purchased coconut cream instead of separating the cream from the milk? I’d like to try making a large number for a party but I’d have a ton of coconut liquid left over.
I have not tried making them with purchased coconut cream, but I think that it would work well. You just need to test a can of the purchased coconut cream by placing it in the refrigerator overnight to chill. Once it is completely chilled the texture needs to be totally solid – if so, it will work just fine! Hope this helps ;)