Easy Dark Chocolate Pots de Creme

Easy Dark Chocolate Pots de Creme

Is there such a thing as too much chocolate? This dark chocolate pots de creme recipe comes close. It is unbelievably rich, and smooth, and very, very chocolaty. With only five minutes of hands-on time, it’s a true chocolate indulgence.

What makes this no-cook chocolate pots de creme so quick and easy is that everything goes in the blender. Just heat the coconut milk (I use the beverage setting on the microwave) and pour it into the blender with the rest of the ingredients. The hot milk melts the chocolate and thickens the eggs. No double boiler, no oven, no water bath — it’s my kind of chocolate dessert.

This recipe is gluten-free, grain-free, dairy-free and refined sugar-free. I use unsweetened dark chocolate and sweeten it with honey. I like Ghirardelli’s 100% cacao baking bar, but any good quality chocolate would work. I also use light coconut milk from Trader Joe’s. The consistency is similar to whole milk and the ingredients are just coconut milk and water.

Serve the dark chocolate pots de creme with something to compliment the chocolate — raspberries, whipped coconut cream, espresso, or even a nice Cabernet.

Easy Dark Chocolate Pots de Creme

Yield: 4 servings

Easy Dark Chocolate Pots de Creme

Ingredients

Instructions

  1. Add all ingredients, except coconut milk and raspberries, to Vitamix in order listed and blend until smooth.
  2. Heat coconut milk until very hot (do not boil).
  3. With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and mixture is smooth and thick.
  4. Pour into serving cups and refrigerate until set, about 2 hours. Top with raspberries and serve.
http://cookeatpaleo.com/easy-dark-chocolate-pots-de-creme/

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Comments

    • says

      I haven’t tried it since I can’t do dairy, but I think regular milk would work in this recipe. If you try it, let me know how it turns out!

    • says

      Great question – I’m not trying to avoid fat, just additives and processed food ingredients. The Trader Joe’s light coconut milk is the only one I’ve found locally with no gums or other added ingredients (just coconut milk and water). And the consistency works well in the pots de creme.

    • says

      I haven’t tried it, but I think this recipe would work in a regular blender. If you try it let me know how it turns out.

      • dorothy dobson says

        Don’t have a blender, just made it in a food processor. there is no ‘low’ setting, but it turned out lovely.

        • says

          That’s great. I’ve never tried it in a food processor – thanks for letting me know it worked!

  1. Iina says

    Thanks for a great recipe! Just one question before trying it out: I noticed you use whole eggs not just yolks. Does it make a difference? In many other “paleo pots de creme” recipes there are just yolks used. Any thoughts?

    • says

      I think it’s a little less dense with whole eggs, but it’s really just personal preference. I’ve seen recipes using whole eggs, just yolks or both.

  2. Connie Murray says

    Are you not concerned about the use of raw eggs in the recipe. Other than that, it sounds absolutely delicious.
    Thanks,
    Connie

    • says

      Hi Connie, I use organic eggs from a good source and I’ve never had a problem. If you’re concerned about using raw eggs, you can use pasteurized eggs or use a traditional custard method to cook the eggs with the coconut milk.

  3. Nicole says

    Just made this and it’s amazing! Kind of like chocolate mousse. I used full fat coconut milk and a Magic Bullet blender. Worked wonderfully. Thanks!

  4. Jennifer says

    Recently my non-paleo brother gave me a hard time for “depriving” my children of pudding – you know, the junky artificial stuff from a box. I’m going to make this and then have my kids call Uncle Mike to brag about their yummy ‘pudding’ :-)

  5. says

    This looks delicious! What a great inspiration for me :) I think it’s time I play with coconut more in my desserts. I used to rely on it for desserts but got away from it somehow. You’ve brought me back .. mmmm mmm

  6. says

    Wow, this looks so heavenly! I’m Anetta from The Wanderlust Kitchen, just stopping by to introduce myself as a member of the new “tribe” and say “howdy!” Very nice to meet you :)

  7. Laura says

    Thank you for sharing this recipe! So many gluten free recipes call for weird stuff like xantham gum and strange flour substitutes. I just wanted something simple, relatively healthy and delicious to make that my cousin can eat.

    Now my pots de creme is chilling in the fridge! I used a ladle for easy and even doling out into my custard cups and placed them all on a baking sheet so they can be easily moved around. I also put one raspberry in the middle of each cup and placed three mint leaves around for garnish. They look really pretty, almost like holly! Maybe I’ll have to make this again and garnish similarly for Christmas season.

    • Laura says

      Oh! One more little thing I did for mine. Back when I was a barista we would pick up our milk foaming pitchers and tap them on the counter to pop all of the little air bubbles that get inside. I did this for my batch as well to pop most of the little bubbles that were formed from blending.

    • says

      Awesome! What a great idea for a holiday garnish! And I agree with you about not using weird ingredients – I always stick with simple real food ingredients.

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