Dairy-Free Chocolate Pot de Crème with Coconut Whipped Cream and Salted Peanut Brittle Recipe
Ultracreamy, deeply chocolatey and rich flavor is yours with this incredible dairy free gluten free pot de creme dessert. Here, the ultrathick pudding is topped with fluffy, whipped coconut cream and crowned with a spectacular salty peanut brittle. But you can serve it solo, too. It’s so delicious, it stands on its own, and you’ll love it whether you’re dairy-free or not!
Dairy-Free Chocolate Pot de Crème with Coconut Whipped Cream and Salted Peanut Brittle
Deeply rich and velvety-creamy, this ultrachocolaty custard proves dairy-free desserts can be just as heavenly as milk-laden versions. The custard can be made in advance and stored covered in the fridge up to 2 days.
Servings 6
Ingredients
- 1 13.5-ounce can full-fat coconut milk
- 5 ounces dairy-free extra-bittersweet chocolate or dark chocolate
- 2 tablespoons unsweetened cocoa powder
- 4 egg yolks
- 1/4 cup sugar
- 1/8 teaspoon kosher salt
- Hot water
- 1 recipe Coconut Whipped Cream see below; optional
- 1 recipe Salted Peanut Brittle see below; optional
Instructions
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Preheat the oven to 325°F. In a medium saucepan over medium heat, bring the coconut milk to a simmer. Remove from the heat, add the chocolate and cocoa powder, and whisk the custard until melted and smooth.
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In a large bowl, whisk together the yolks, sugar, and salt until combined. Gradually whisk in the hot chocolate mixture. Strain the mixture into another bowl.
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Divide the custard mixture among six 3/4-cup custard cups or ovenproof glasses. Cover each with foil, then place the cups in a large baking pan. Add enough hot water to the pan to come halfway up sides of the cups, then bake until the custards are set but the centers move slightly when gently shaken, 40 to 50 minutes. Remove the custards from the pan, remove the foil covers, and chill the custards for 3 hours or until cold. Garnish with some coconut whipped cream and a piece of brittle and serve.
Vegan Coconut Whipped Cream
This vegan-friendly topping requires that you chill a can of coconut cream overnight—and chill a mixing bowl in advance—so plan accordingly. You can also use a hand mixer.
Servings 6
Ingredients
- 14 oz. coconut cream (1 can, chilled overnight)
- 1/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
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Chill the bowl of your stand mixer in the refrigerator for 15 minutes.
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Remove the can of chilled coconut cream from the refrigerator without shaking it, carefully scoop out the hardened coconut cream at the top of the can into the chilled mixing bowl, and reserve the remaining coconut liquid for another use.
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Beat the chilled coconut cream on high speed until it holds soft peaks, about 45 seconds.
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Beat in the sugar and vanilla until combined, add more sugar if desired, then refrigerate until use.
Salted Peanut Brittle
SLAB This easy and impressive brittle, which incidentally makes a great edible gift, was GFF contributor Eric Lundy’s answer to the question of how to best garnish chocolate pot de crème. To avoid burning yourself, use oven mitts while stirring and pouring the brittle onto the pan. Also, don’t double the recipe; make one batch at a time. Brittle can be stored at room temperature in an airtight container for 2 weeks.
Servings 1 9 BY 12-INCH SLAB
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup raw peanuts
- 1 tsp baking soda
- 1 1/2 tsp sea salt (flakey, such as Maldon brand)
Instructions
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Line a rimmed baking sheet with parchment paper. In a medium, heavy saucepan (not nonstick) over medium-high heat, combine the sugar, corn syrup, and peanuts and cook, stirring constantly with a heatproof spoon, until the peanuts begin to turn light brown and start to give off a nutty aroma, 7 to 10 minutes.
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Remove the pan from the heat, add the baking soda and salt, and stir well. Be careful: The hot mixture will briefly foam up a bit.
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Working quickly and wearing oven mitts or using potholders, pour the mixture onto the prepared pan and spread out with a spoon. Sprinkle with more salt if you like. Let cool, then break into bite-size pieces.
Photography Craig Lee
