This recipe is a little gem. It is so decadent and delicious yet lacks gluten, dairy and excessive sugar. Even better the ingredients come together quickly. Using a blender is a cheater’s way to make sure your custard is smooth and silky rather than lumpy.
Dark Chocolate Pot de Crème with Fresh Raspberries
Yields: 6 servings
Time: 15 minutes active time, 2+ hours resting time
Ingredients:
1 13.5 ounce can full-fat coconut milk
2 eggs
2 Tablespoons maple syrup
1 teaspoon vanilla extract
Pinch sea salt
5 oz. dark chocolate chips (about 1 cup chips)
Fresh raspberries (or another berry)
Optional additional garnish: Coconut whipped cream and chocolate shavings
Directions:
Wisk together the coconut milk, eggs, maple syrup, vanilla and salt in a medium saucepan. Gently warm the mixture until it is steaming and starting to coat the back of a spatula. Do not let the mixture boil.
Place the chocolate chips in the blender. Once the coconut milk mixture is steaming and starting to thicken, pour it into the blender over the chocolate. Purée the chocolate and coconut mixture until it is smooth, and the chocolate is fully melted.
Pour the chocolate cream into 6 ramekins. Gently tap the ramekins to release air bubbles from the cream.
Chill for the pot de cream to allow it to solidify. The cream will be a pudding-like consistency in about 1-2 hours. Refrigerate longer for a firmer mousse-like consistency.
Remove the pot de cream from the refrigerator about 10 minutes before serving to allow them to come to room temperature. Garnish with fresh raspberries.