Pots de Creme are creamy custards served in tiny cups. I came across this recipe in one of my cookbooks and it sounded and looked delicious. I changed the recipe to make it dairy free by using coconut milk instead of heavy cream and took part of the coconut milk out and used coffee. This made a wonderful dessert to top off our Easter meal, but this is an impressive, easy crowd pleaser. The nice thing is you can make this dessert two nights before and have time to focus on prepping and making your main meal. OR this is so easy to enjoy and satisfy that chocolate craving. I like to use raw cacao as it is richer in chocolate and healthier. What I liked about this dessert is that it has some protein from the eggs, some good fats from the coconut milk so you don’t have to worry about those blood sugar crashes. It is filling and satisfying.
Chocolate Mocha Pots de Créme
2 cups of coconut milk (watch for added thickeners in some canned milks)
1/2 cup of coffee (you can omit the coffee and just use coconut milk)
1/4 cup of Grade B maple syrup
1/4 cup of raw cacao (or unsweetened cocoa)
pinch of salt
3 ounces of dairy free chocolate chips or 70% dark chocolate
3 eggs (local and pasture raised is best)
1. Preheat oven to 350
2. Combine coconut milk, coffee, maple syrup, cacao and salt in a sauce pan over medium heat. Cook for about 3 minutes and add chocolate. Stir until the chocolate melts
3. Meanwhile lightly beat eggs in a medium glass bowl. Turn on kettle to begin boiling water
4. Gradually add 1/4 cup of hot mixture to eggs, stirring constantly with a whisk. Then add the egg mixture to the milk mixture in the pan, stirring with the whisk.
5. Pour mixture into eight 4 ounce custard cups. Place the cups in a 13 x 9 glass dish. Add hot water to the pan up to about an inch.
6. Bake for approximately 30-minutes or insert knife until center comes clean.
7. Remove cups from the pan and let them cool completely before placing in the fridge to set over night.
Garnish with some chocolate shavings and enjoy!
Pots de Creme are creamy custards served in tiny cups. I came across this recipe in one of my cookbooks and it sounded and looked delicious. I changed the recipe to make it dairy free by using coconut milk instead of heavy cream and took part of the coconut milk out and used coffee. This made a wonderful dessert to top off our Easter meal, but this is an impressive, easy crowd pleaser. The nice thing is you can make this dessert two nights before and have time to focus on prepping and making your main meal. OR this is so easy to enjoy and satisfy that chocolate craving. I like to use raw cacao as it is richer in chocolate and healthier. What I liked about this dessert is that it has some protein from the eggs, some good fats from the coconut milk so you don’t have to worry about those blood sugar crashes. It is filling and satisfying.
Chocolate Mocha Pots de Créme
2 cups of coconut milk (watch for added thickeners in some canned milks)
1/2 cup of coffee (you can omit the coffee and just use coconut milk)
1/4 cup of Grade B maple syrup
1/4 cup of raw cacao (or unsweetened cocoa)
pinch of salt
3 ounces of dairy free chocolate chips or 70% dark chocolate
3 eggs (local and pasture raised is best)
1. Preheat oven to 350
2. Combine coconut milk, coffee, maple syrup, cacao and salt in a sauce pan over medium heat. Cook for about 3 minutes and add chocolate. Stir until the chocolate melts
3. Meanwhile lightly beat eggs in a medium glass bowl. Turn on kettle to begin boiling water
4. Gradually add 1/4 cup of hot mixture to eggs, stirring constantly with a whisk. Then add the egg mixture to the milk mixture in the pan, stirring with the whisk.
5. Pour mixture into eight 4 ounce custard cups. Place the cups in a 13 x 9 glass dish. Add hot water to the pan up to about an inch.
6. Bake for approximately 30-minutes or insert knife until center comes clean.
7. Remove cups from the pan and let them cool completely before placing in the fridge to set over night.
Garnish with some chocolate shavings and enjoy!
