Pot de Creme simply means “pots of cream”. These chocolate “pots of cream” are so decadent and silky-smooth and are quite simple to make. They are a perfect dessert for the holidays. You can easily make them sugar-free as well so that, everyone can enjoy dessert.
Chocolate Pot de Creme
- 3 cups coconut cream (Aroy-D Coconut Cream is my favorite coconut cream. It can be found on Amazon.)
- 1 Tbsp tapioca flour
- 1/3 cup turbinado sugar*
- 20 grams (1/4 cup) cocoa powder
- 90 grams (1/2 cup) dark chocolate,** finely chopped (I like Xocolatl’s single origin bars)
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Directions for the Chocolate Pot de Creme:
- Mix tapioca flour with 1/4 cup of coconut cream. Set aside.
- Mix remaining coconut cream, salt, and sugar (or stevia) in a 4 quart saucepan.
- Heat on medium heat until boiling. Continue boiling for 3 minutes, stirring frequently to prevent scorching.
- Whisk in the cocoa powder and continue to boil for 1 minute.
- Remove from the heat and mix in the tapioca slurry, stirring constantly.
- Return to the heat and cook until the mixture thickens like pudding (one minute).
- Remove from heat and wait one minute. Add the chopped chocolate and vanilla extract. Let sit for 2-3 minutes.
- Whisk until the chocolate is completely melted and mixture is smooth.
- Pour into glasses or small mason jars. Cool to room temperature.
- Cover and refrigerate for at least 6 hours or overnight.
- To serve, top with whipped coconut cream and chocolate shavings.
*use 2 1/4 tsp of SweetLeaf stevia powder to make a sugar-free version
**use unsweetened chocolate, like Guittard unsweetened baking chocolate, to make a sugar-free version
This recipe makes 4 big servings (if served in 8 oz glasses or jars), or, 8 small servings (if served in 4 oz Ball jars).
These are best eaten in 3-4 days. Keep covered or the coconut cream can begin to dry out and harden.