You’ve probably heard of the elegant desserts known as pots de crème. Well these dairy-free chocolate pots are their simpler, no bake cousins. They’re equally decadent, but these mousse-like chocolate custards are chilled rather than baked in a water bath. The recipe is loosely based on a Jamie Olive recipe, and was shared with us by Carol Kicinski of Simply Gluten Free. It’s makes a wonderful dessert for special occasions, like Mother’s or Father’s Day, or simply when those intense chocolate craving strike!
Dairy-Free Chocolate Pots are the Creme de la Creme of Desserts
Carol originally shared this recipe with us way back in 2010, but we’ve given this post an update. I also have a few tips to add to help ensure your best results.
- Coconut Milk: The richness of your chocolate pots will depend a fair bit on the quality of your coconut milk. Remember to use canned, full-fat coconut milk. It should have a nice, thick, spoonable cream at the top when you open it (but you are using the whole can, liquid and all). This richness is essential to ensure the dairy-free chocolate pots set up properly when chilled. Do not substitute coconut milk beverage, which is the drinkable version sold in larger packages.
- Chocolate: The chocolate you use sets the whole tone for this dessert. There is no added sweetener, so be sure to gauge what cacao percentage you want to use for sweetness. We like a light dark, like 55 to 60%. But it is up to you if you want a bittersweet finish.
Special Diet Notes: Dairy-Free Chocolate Pots
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally paleo, and vegetarian. But be sure to source dairy-free chocolate that is safe for your dietary needs.
For egg-free and vegan needs, I suggest enjoying one of our other chocolate mousse recipes. We have Vegan Nutella Chocolate Mousse, Tofu Chocolate Mousse (with flavor options), Vegan Mocha Mousse, and Chocolate Avocado Mousse.
- 1 (14-ounce) can full-fat coconut milk or coconut cream
- 9 ounces dairy free dark chocolate, chopped (1 ½ cups) or good quality chocolate chips
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Bring 2 inches of water to a simmer in large saucepan or a double broiler. Turn the heat to low and keep the water at a low simmer.
- Pour the coconut milk or cream into a heatproof mixing bowl that will fit over the saucepan without the bottom touching the simmering water. Whisk until smooth. Add the chocolate and place the bowl over the saucepan. Let the chocolate melt, whisking it a few times. Once the chocolate has melted, whisk in the vanilla and then the egg. Continue whisking over the heat until the mixture is smooth.
- Transfer the mixture to a large glass measuring cup for easier pouring. then evenly pour the mixture into 6 small tea, espresso, cappuccino, or egg cups or ramekins. Refrigerate the chocolate pots for at least 3 hours and up to 24 hours.
- When ready to serve garnish with additional chocolate or fresh berries, if desired.