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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

  1. 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.
  2. 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.
  3. Divide the custard mixtureamong six 3/4-cup custard cups or ovenproof glasses. Cover each with foil, then place the cupsin a large baking pan. Add enough hot water to the pan to come halfway up sides of the cups, then bake until thecustards are set but the centers move slightly when gently shaken, 40 to 50 minutes. Remove the custards from the pan, remove the foilcovers, and chill the custards for3 hoursor until cold. Garnish with some coconut whipped cream and a piece of brittle and serve.