Chocolat Pots de Crème

You won't be able to tell this is dairy free Chocolat Pots de Cremé. It's so good.

5 from 1 reviews

Rich and creamy chocolate pudding


Units Scale
  • 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)


  1. Preheat the oven to 300F degrees.
  2. In a heavy bottom sauce pan, combine the sugar and coconut milk.
  3. Bring the milk mixture to a boil over medium heat.
  4. Just as it starts to boil, add the chocolate and stir. Bring it to the boiling point again, continually stirring. Remove from heat.
  5. In a bowl whisk the egg yolks until pale yellow.
  6. Gradually whisk the whisked egg yolks into the warm, chocolate mixture.
  7. Arrange four three-inch ramekins in a baking pan.
  8. Spoon the chocolate mixture equally into the ramekins.
  9. Set the ramekins in a baking dish.
  10. 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.
  11. Bake the pots de crème in the preheated oven for 20 to 30 minutes until a toothpick inserted in the center comes out clean.
  12. Remove the pan from the oven and let the puddings cool.
  13. When cool, refrigerate the pots de crème at least 2 hours before serving.
  14. Serve cold with a dollop of whipped coconut milk, dusted with powdered cocoa and a sprig of mint.


Keywords: chocolat pots de crème, chocolate pots de creme, chocolate pudding

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