Chocolate Pots de Crème

The best dessert in the world – honest

Chocolate Pots de Crème

Most rich pots de crème recipes contain lethal quantities of cream and egg yolks. this one doesn’t. Although the coconut milk used in this recipe is richly endowed with cholesterol and saturated fat it’s not the long-chain-molecule saturated fat found in animal products and it’s nowhere near as guilt-inducing.

If you don’t like the flavour of coconut, never fear, you can’t taste it in this dish.

Unless you’re one of the ten people on the planet who suffer the great misfortune of being chocolate haters, I guarantee you’ll love this. I found the original—proclaimed as the best dessert in the world—at thevoraciousvegan.com but that link is now broken. This divine dish deserves to be recorded for posterity, so here’s One Wild Kiwi’s version:
Ingredients:

• 1× 400g (14 oz) can of full fat coconut milk.
• 140g (5oz) of dark chocolate.
  • This is where you have some control over the final result:
  • you can increase the amount for a richer result;
  • the sweetness of the chocolate should be chosen to taste;
  • you should choose a good quality high cocoa content chocolate, definitely not budget cooking chocolate—I tried it and it was awful. I found Cadbury’s 70% cocoa Old Gold to be perfect but if you find this is too bitter, next time go for something a little sweeter.
• 2 Tbsp (30ml) honey (if you can locate it, agave nectar is an excellent alternative to honey).
• ½  tsp (2.5ml) vanilla essence.
• a pinch of cinnamon.
• a pinch of nutmeg.

Method:

Don’t go feeling guilty. Dark chocolate is a superfood. It’s choc full 🙂 of antioxidants and will help you live for MegaYonks. Give or take.

Full fat coconut maybe not so great but who wants to live forever?

1. Break the chocolate up into pieces, put it into a food processor or a bowl along with the honey (or agave nectar), vanilla, nutmeg and cinnamon—don’t process it yet!—just wait…
2. Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor
3. Blend everything together in the food processor (I use a stick mixer in a bowl—less cleaning up) until smooth and creamy, pour into small ramekins, sherry glasses or coffee cups and chill for about 5 hours until firm and creamy.

I’m a sucker for desserts with chocolate and cream. The good news here is that this is so rich and satisfying that a small serving is sufficient even for a weak sinner such as myself and it’s so delicious and luxuriously smooth that the addition of extras like whipped cream is just gilding the lily. Not at all necessary.

Makes 6 servings.

Go for it!

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