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!