Easy dark chocolate pots de creme—all the decadence of the traditional French dessert without dairy or refined sugar. Make in the blender with just 5 minutes of hands-on prep!
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.
MY LATEST RECIPES
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—all the decadence of the traditional French dessert without dairy or refined sugar.
- 2 eggs
- 1/4 cup honey
- 1 teaspoon instant espresso powder
- 1 teaspoon organic vanilla extract
- 4 ounces chopped unsweetened chocolate
- 3/4 cup coconut milk
- 1 pint raspberries
-
Add all ingredients, except coconut milk and raspberries, to Vitamix in order listed and blend until smooth.
-
Heat coconut milk until very hot (do not boil).
-
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.
-
Pour into serving cups and refrigerate until set, about 2 hours. Top with raspberries and serve.
Serve with whipped coconut cream if desired.
It’s never too much chocolate! 🙂 Sounds very delicious
I think you are right! I hope you like it.
Could you use 2% milk instead of coconut milk? Or regular milk?
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!
Sounds great! One question – Why light coconut cream? Aren’t most paleo folks eating High Fat Low Carb?
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.
What if you don’t own a vitamix? Can you use a regular blender?
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.
I just made this in a food processor and it seemed to work. No ‘low’ setting but still ok.
Don’t have a blender, just made it in a food processor. there is no ‘low’ setting, but it turned out lovely.
That’s great. I’ve never tried it in a food processor – thanks for letting me know it worked!
I don’t have a blender, but made in my food processor. The only change I made was to melt the chocolate in the hot coconut milk, then stream it in. It was smooth as silk. When I tried just the hot milk in the processor, it didn’t melt the chocolate completely, so there were little tiny pieces. Still good, just not creamy.
Hi Amy!
Have you tried the recipe in regular blender (I don’t own Vitamix eather), did it work normally?
I mixed it in my ninja and it is sooooo addictive!!! I also put reddi whip on top.
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?
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.
Are you not concerned about the use of raw eggs in the recipe. Other than that, it sounds absolutely delicious.
Thanks,
Connie
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.
This looks awesome! Well, all of your recipes look awesome – you keep me busy pinning! Looking forward to more great stuff!
Thank you Karen!
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!
You’re welcome Nicole! This is one of my favorite recipes. I’m so glad you enjoyed it!
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’ 🙂
Jennifer, that’s awesome! I love it!
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
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 🙂
Hi Anetta, nice to meet you too! Thanks for stopping by.
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.
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.
Great tip – thanks for sharing! 🙂
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.
These look so delicious and the ingredients make them even more appealing! Pinning!
You can never have too much chocolate. Thank you for sharing your recipe at Merry Monday!
That is a beautiful, mouth-watering dessert! Thanks for sharing at the Delicious Dishes Linky Party!
This looks so rich and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Have made this twice now and love it! I made t tonight and have leftovers for the first time… How long will these last in the fridge?
Hi Amanda, I’ve kept them in the fridge a few days. They usually get eaten pretty quickly. 🙂
This looks delicious! I’m doing Whole 30 right now and wondering how this would taste without the honey? Have you ever tried it or any substitutes?
Hi Allison, I have not tried this without honey. It might work with dates instead, you’ll have to experiment a little to get the right amount.
Hi. This is one of my favorite desserts. I have a friend with diabetes and would love to make it for him. Do you there is a way I could use stevia or liquid stevia? Thank you so much.
Will
Hi Will, I’m so glad you love it! I haven’t tested this recipe with stevia, but here’s a similar recipe from a food blogger with diabetes that might work for your friend.
Can it be made without the espresso powder? Substitute? Thank you!
Do you think cacao powder would work instead of the bar? Thanks.