Chocolate Pots de Crème
This recipe for Chocolate Pots de Crème is rich, creamy, and silky smooth with deep chocolate flavor that sets up perfectly every time.
Servings 4
Ingredients
- 1 cup unsweetened coconut milk
- 1 cup heavy cream
- 6 ounces sugar-free semi sweet chocolate
- 2 tablespoons monk fruit/allulose
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee
- pinch salt
Instructions
- In a mixing bowl, add in the egg yolks, salt and sweetener. Whisk for a few minutes or until the mixture has thickened and becomes a pale yellow color.
- Once the milk and cream mixture has just started to simmer (do not bring to a boil), slowly ladle in some into the bowl with the eggs while whisking. This will temper the eggs so they don’t curdle.
- Slowly whisk the mixture into the saucepan and simmer for 3-4 minutes on low heat, whisking often, until it thickens enough to coat the back of a spoon.
- Add the chocolate chips and vanilla extract into a mixing bowl.
- Pour the custard over the chocolate chips, while straining through a fine mesh sieve. Let it sit for 2-3 minutes to allow the chocolate to start to melt, then whisk until fully combined and creamy.
- Pour into ramekins or serving glasses, then chill in the fridge for 4 hours or overnight until fully set.
- Serve with the optional whipped cream, shaved chocolate and/or fresh berries.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chocolate Pots de Crème
Amount per Serving
Calories
404
% Daily Value*
Fat
36
g
55
%
Saturated Fat
24
g
150
%
Carbohydrates
6
g
2
%
Sugar
2
g
2
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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