Pot de Crème Recipe for Valentine's Day
Image by Elizabeth Cecil
Pot de Crème
Recipe from the 'Chocolate Every Day' cookbook by Bennett Coffey and Kyleen Keenan
1.5 cups almond milk
1/4 cup coconut nectar or pure maple syrup
1/4 cup almond butter
2 Tbsp. coconut palm sugar
1/2 tsp. pure vanilla extract
9 ounces 72% or darker chocolate, chopped
Coconut whipped cream for serving
(1) 13.5 ounce can full-fat coconut milk, chilled overnight
Splash of pure vanilla extract
Drizzle of pure maple syrup
In a small saucepan over medium heat, combine the almond milk, coconut nectar/maple syrup, almond butter, coconut palm sugar and vanilla and whisk until smooth. Bring the mixture to a boil, then immediately remove from the heat.
Add the chopped chocolate to a high-speed blender and pour in the warm milk mixture-- puree until smooth, about 30 seconds. Divide the mixture among (6) 4-oz jars or ramekins, scraping the sides of the blender jar with a rubber spatula, and chill in the refrigerator for at least 2 hours, or until the custard is set. To serve, top each ramekin with a dollop of coconut whipped cream.
*Can be stored in the refrigerator, covered, for up to 2 days.
To make the coconut whipped cream:
Gently open the can of coconut milk and transfer the solids only to the bowl of a stand mixer. Do not let the coconut milk liquids into the bowl. Add the vanilla and maple syrup.
With the whisk attachment, beat the coconut cream on medium-high speed until light and fluffy. Use right away or place in the refrigerator and rewhip before using (you will have to let the mixture soften a little before re-whipping). Can be stored in an airtight container in the fridge for up to 1 week.
I love this recipe because it is dairy free, gluten free, refined-sugar free.