Chocolate Silk Pots de Crème – A Melody of Chocolate and Coconut

Allergens

Eggs, Dairy (from chocolate)

Ingredients

• 4 large egg yolks
• 1 can (13.5 oz) full
• fat coconut milk
• 6 oz dark chocolate, finely chopped
• 1/2 cup honey or maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions

1. Preheat oven to 300°F (150°C).
2. In a medium bowl, whisk together the egg yolks and honey or maple syrup until smooth.
3. Heat coconut milk in a saucepan over low heat, then add finely chopped chocolate and vanilla extract. Stir until completely melted and combined.
4. Slowly pour the warm chocolate mixture into the bowl with the egg yolks and honey, whisking constantly to avoid curdling.
5. Pour the mixture through a fine mesh sieve into 2 oven safe ramekins or small glass jars.
6. Place the ramekins or jars in a deep roasting pan and fill the pan with hot water until it reaches halfway up the sides of the containers.
7. Bake for 45 50 minutes, or until the custards are set but still slightly jiggle in the center.
8. Remove from the water bath and let cool at room temperature for 1 hour.
9. Cover with plastic wrap and refrigerate for at least 3 hours, or until fully chilled and set.

Chef’s Insight

The key to silky pots de crème is ensuring the custard cooks slowly and gently, avoiding any curdling.

Notes

This recipe calls for a precise balance of flavors to achieve the desired result. Be sure to use full-fat coconut milk and high-quality dark chocolate.