Ingredients
Units
Scale
- *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