Chocolat Pots de Cremé (dairy free) is so rich and creamy. Easy 45-minute recipe.
Did you know that June 26 is National Chocolate Pudding Day? And what better way to celebrate than with a beautiful dairy free version of Chocolate Pots de Cremè?
Who doesn’t like or maybe love chocolate? It’s gotta be the most popular flavor dessert ever. But, oh my, what happens when your wife is allergic to milk? How can I make a tasty chocolate custard without triggering the allergic reaction?
Searching for a basic recipe for this dessert classic, I came across one in Sharon O’Connor’s Menus and Music Bistro cookbook. But it called for heavy cream and milk. I thought, “Let’s try it with my new favorite dairy milk alternative: coconut milk.” Here’s the result and recipe. The coconut milk flavor was barely discernible through the delicious chocolate taste.
And did you know you can Whip Coconut Milk to make a topping like whipped cream? Just be sure NOT to use the low fat coconut milk. It takes cold, full-fat coconut milk.
What You Need
You will need a knife or chocolate shaver, a good heavy bottomed pan, a mixing bowl, wire whisk, measuring cups and spoons, an electric mixer (for whipped cream), and ramekins or beautiful little bowls.
Chocolat Pots de Crème (Dairy Free) Recipe
Chocolat Pots de Crème
Rich and creamy chocolate pudding
- 4 tablespoons sugar (I use the natural sugar)
- 1 cup coconut milk (full fat preferred)
- 2 oz Bakers Chocolate (chopped into small bits)
- 6 egg yolks
- 1 teaspoon Rodelle Gourmet Baking Cocoa (for dusting)
- 4 sprigs mint (for garnish if desired)
- Preheat the oven to 300F degrees.
- In a heavy bottom sauce pan, combine the sugar and coconut milk.
- Bring the milk mixture to a boil over medium heat.
Just as it starts to boil, add the chocolate and stir. Bring it to the boiling point again, continually stirring. Remove from heat.
In a bowl whisk the egg yolks until pale yellow.
Gradually whisk the whisked egg yolks into the warm, chocolate mixture.
- Arrange four three-inch ramekins in a baking pan.
Spoon the chocolate mixture equally into the ramekins.
- Set the ramekins in a baking dish.
Carefully add hot water to fill the baking pan to a height half way up the sides of the ramekins. (This is called a water bath.) DO NOT spill water into the pudding.
- Bake the pots de crème in the preheated oven for 20 to 30 minutes until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the puddings cool.
When cool, refrigerate the pots de crème at least 2 hours before serving.
- Serve cold with a dollop of whipped coconut milk, dusted with powdered cocoa and a sprig of mint.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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