Vegan Chocolate Pots de Crème
These vegan chocolate pots de crème are velvety smooth, irresistibly creamy, and so decadent! This plant-based take on the classic French dessert is prepared with 6 simple everyday ingredients such as almond milk, coconut cream, and dark chocolate. Plus, this recipe is tofu and cashew-free!
Ingredients
- 3.5 ounces dark chocolate
- 1 and 1/2 cup unsweetened almond milk or soy, cashew milk
- 3 tbsp cornstarch
- 1 tbsp sugar use 2 tbsp if you have a sweet tooth
- 1 tsp vanilla extract
- 1/2 cup coconut cream
Instructions
- Melt the chocolate. Roughly chop the dark chocolate and transfer it to a bowl. Place the bowl on top of a small saucepan filled with water to create a doubler boiler.Heat the saucepan over medium heat for 3-5 minutes or until the chocolate is completely melted. Set aside.
- Prepare the custard. Add the milk, cornstarch, sugar, and vanilla extract to a saucepan. Whisk to dissolve the cornstarch. Next, add the coconut cream.
- Heat over medium heat. Heat the mixture over medium heat, whisking constantly, until it thickens. This will take approximately 10 minutes.
- Pour the chocolate into the custard. Once the custard has thickened, turn off the heat. Pour the melted chocolate into the custard.
- Whisk until combined. Whisk the melted chocolate with the custard until fully combined. Note: If you see some lumps, strain the custard through a fine-mesh sieve.
- Transfer to individual ramekins. Finally, pour the chocolate custard into small glass ramekins.
- Let it cool. Let the pots de crème cool at room temperature for at least 30 minutes before transferring to the refrigerator. Chill the pots de crème for at least 6 hours before enjoying!
- These pots de crème will keep in the refrigerator for up to 5 days.
Notes
- Blend the custard. As the cornstarch can clump a bit, I recommend straining the custard through a fine-sieve mesh or blending it for a few seconds to make it as smooth as possible before transferring it to ramekins.
- Adjust the sweetness to taste. Depending on the type of dark chocolate used, you might have to adjust the sweetness. I used 50% dark chocolate, but if you use 70%, I recommend adding an extra tablespoon of sugar to balance the bitterness.
- Transfer to ramekins immediately. Once the melted chocolate is fully combined with the custard, immediately transfer it to ramekins. If you let it sit in the saucepan, a skin will form on top, and you will end up with lumps.
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