One of my favorite desserts; Chocolate Pots de Creme, literally meaning; "Pots of Chocolate Cream"...YUM!!! This dessert is easy to make and is amazing!!! A perfect dessert for your Valentine's dinner! This version uses coconut cream but you can use heavy whipping cream if you do not like coconut.
Coconut Chocolate Pots de Creme
Pots de Creme
13 ounce Can Coconut Cream (not coconut milk) You can also use 13 ounces of heavy cream if you don't like coconut.
2 Large Eggs
1 Cup Semi-Sweet Chocolate Chips
1 teaspoon Pure Vanilla Extract
Pinch of Salt
Toasted Shredded Coconut
Quickly whisk together coconut cream (or heavy whipping cream) and eggs in a pot over medium heat. Continue to cook and whisk continuosly for 5-7 minutes or until mixture begins to steam heavily.
Remove pot from heat and immediately begin to stir in chocolate chips. Add a little at a time, whisking between each addition until all chocolate is melted and smooth.
Whisk in vanilla and salt.
Pour into mini dishes or ramekins. Refrigerate 6+ hours to set.
Place shredded coconut on a baking sheet and bake at 325 degrees for 5-10 minutes. Keep checking it because the coconut will not take long.
Top with shredded toasted coconut, whipped cream and raspberries. Serve.
1. Make sure you use coconut cream or heavy whipping cream. Cream is the only dairy you can boil with out it curdling.
2. GF/DF This recipe is GF and DF if you use coconut milk and if you use DF chocolate chips. Here is the brand I use for my DF Personal Chef clients. DF chocolate chips; "Enjoy Life" brand. You can get them here or on Amazon or most health food stores.
3. Chocolate Chips: Ghirardelli is my favorite chocolate chips for melting. It is very creamy.