A rich and creamy chocolate pudding that will be a hit with kids and adults alike.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Dessert, pudding
Cuisine: American, French
Diet: Gluten Free
Servings: 4
Calories: 328kcal
Author: Lois Carter Crawford
Ingredients
4tablespoonssugarI use the natural sugar
1cupcoconut milkfull fat preferred
2ozBakers Chocolatechopped into small bits
6egg yolks
1teaspoonRodelle Gourmet Baking Cocoafor dusting
4sprigs mintfor garnish if desired
Instructions
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.