Tropical Sunset Chocolate-Coconut Pots de Crème

Allergens

Milk, Eggs

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• 8 oz dark chocolate, finely chopped
• 3/4 cup granulated sugar
• Pinch of salt
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Toasted shredded coconut, for garnish

Instructions

1. In a saucepan over medium heat, combine the heavy cream and coconut milk. Bring to a simmer, then remove from heat.
2. Add finely chopped dark chocolate to the saucepan. Stir until completely melted and well combined.
3. In a separate bowl, whisk together sugar, salt, and egg yolks until pale and creamy. Gradually pour in half of the warm chocolate mixture while continuously whisking to avoid curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and stir in vanilla extract.
5. Strain the mixture through a fine mesh sieve into a clean bowl, then divide evenly among six dessert glasses or ramekins.
6. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
7. To serve, garnish each pots decrème with toasted shredded coconut and enjoy the tropical indulgence.

Chef’s Insight

The secret to perfectly smooth pots de crème lies in tempering the eggs properly, ensuring no curdling occurs during cooking.

Notes

This recipe calls for high-quality dark chocolate for a rich, deep flavor.