These paleo, gluten-free, dairy-free, and refined-sugar free desserts are so intense in the chocolate flavor and easy to make. The worst part is waiting out the chill time, but the final product is so worth it!
It doesn't get more decadent than these Chocolate Pots de Crème that can also be made paleo, gluten-free, diary-free, and refined-sugar free. Translated from French as "pot of cream," these bittersweet chocolate pots are like a richer, custardy mousse with an intense chocolate flavor. Made with the simplest of ingredients that you probably already have on hand, this healthier version of Chocolate Pots de Crème is fluffy, creamy, and deeply chocolatey in every spoonful!
These are perfect make-ahead desserts for entertaining or saving yourself in advance of that afternoon chocolate craving.
THINGS TO KEEP IN MIND:
When melting the chocolate, yolks, heavy whipping or coconut cream, sugar, and salt together, make sure the water is not touching the bottom of the heat-proof bowl. You must use the double broiler method (ingredients combined in a heat-proof bowl over a pot of simmering water) instead of a microwave to gently combine the ingredients. If you take any shortcuts, you run the risk of splitting the ganache, making it grainy instead of custard-y, and then you’ll likely over-mix when combining with the coconut whipped cream resulting in a dense dessert (that’ll still taste amazing) instead of an aerated, fluffy one.
For paleo, use the solid part of coconut cream in a chilled mixing bowl. If the cream is not whipping and seems too dense, add a splash of the coconut liquid. The final product should resemble whipped cream and the vanilla extract and deep chocolate flavor should disguise any coconut taste.
You’ll need a stand mixer or electric beaters to whip the cream - especially the coconut cream which is dense, solid, and won’t be properly fluffed if you attempt to use a whisk and arm power. It’ll also take a long time and leave you with muscle cramps.
If you make these, tag @cleaneatsfactory on Instagram and feel free to DM me or leave any questions in comments!
Chocolate Pots de Crème (Paleo)
Ingredients
- 4 egg yolks
- 2 tbsp sugar (coconut or cane sugar)
- 2 tbsp heavy cream (or coconut milk)
- 6 ounces chocolate (semi or bittersweet - 60 to 70% cocoa)
- Pinch of salt
- 1 cup heavy cream (or solid coconut cream)
- 1 tbsp vanilla bean extract
- 1-2 tbsp sugar or maple syrup (optional, for additional sweetness)
Instructions
- In a heat-proof bowl placed over a simmering pot of water (double broiler) gently combine all the custard ingredients, using a spatula to stir occasionally until melted and smooth. Concentrate stirring on the edges of the bowl, and once the chocolate custard is ready, set on the countertop to cool slightly while you make the coconut cream.
- Whip all the cream ingredients on medium-high until fluffy and cream. Reserve 1/4 cup of the whipped cream and place in the fridge until ready to use. Then, gently fold in the chocolate custard into the whipped cream until combined. Use gentle, circular folding motions, be sure not to overmix!
- Pour into jars and seal with the lid to chill for 2 hours until firm. Top with whipped cream and chocolate shavings, enjoy!
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